I love a big family wedding.

Mike and Cassie FrankAnd since I hail from a big family, weddings are DE rigor these days. Last week my niece, Cassie, and her boyfriend Mike of three years, walked the walk in Pittsburgh and uttered those two infamous little words, “I do.”

Since Elvis didn’t travel with me, I spent a little time pre-trip cooking easy-to-reheat meals. Disclaimer, I didn’t make him Slow-Cooked Lager-Infused Country-Style Ribs and Kimchi Stone Ground Grits with Peanuts, but rather just the Slow-Cooked Lager-Infused Country-Style Ribs. Elvis draws the line at funky food or anything that sounds like a he could make a joke out of it.

Creative Cooking CrewPlus, the Creative Cooking Crew’s October challenge is “Cooking with Spirits,” which thankfully included beer.

It was after I made the Slow-Cooked Lager-Infused Country-Style Ribs for Elvis, I found Hugh Acheson’s recipe for Crispy Pork Belly with Kimchi Rice Grits and Peanuts in the November Food & Wine magazine.

Now Ribs were not the only meal I pre-made for Elvis, and when I returned to Kentucky from five days of fun with my family, to my delight, I found two leftover ribs in the fridge.

Here is my interpretation of Acheson’s recipe.

Slow-Cooked Lager-Infused Country-Style Ribs and Organic Stone Ground Kimchi Grits w PeanutsSlow-Cooked Lager-Infused Country-Style Ribs and Organic Stone Ground Speckled Kimchi Grits with Peanuts.

Of course having leftovers had nothing to do with the flavor of my incredible melt-in-your-mouth ribs, but rather the re-heating process for Elvis. Note to self: in the future, write re-heating instructions on the food containers.

Wedding optional.

Appetite required.

Cook’s notes: Ribs can be made ahead, but don’t wait (like I did) for five days to reheat them, unless you like really dry country ribs. Even though my Slow-Cooked Country-Style Ribs (dry rubbed, then doused with Stella Artois) fits the requirements for the October CCC challenge “Cooking with Spirits,” I’m more excited about the Kimchi grits. Pair Kimchi Grits with fried eggs or poached fish, (or poached eggs and fried fish), grilled chicken, or Crispy Pork Belly as described in Acheson’s original recipe.

McEwen & Sons Organic GritsKimchi Grits

Serves 4-6

  • 2 cups chicken stock
  • 2 cups water
  • ½ teaspoon salt
  • 1 cup grits
  • ¼ cup kimchi, finely chopped
  • ¼ cup light cream

Bring stock and water to boil over high heat in a medium saucepan. Add salt, then whisk in grits. Reduce heat to low. Cook twenty to twenty-five minutes or until grits are thick like porridge. Stir in Kimchi and cream. Keep warm while you finish making whatever you decide to make. Refrigerate any unused portions.

(This post is not a promotion or endorsement for Food &Wine magazine, McEwen & Sons, or Chef Hugh Acheson.)