Perfect Southern Smoked Ribs Recipe

Introduction

Welcome to Love With Recipes, your ultimate culinary destination for hearty, flavorful, and wholesome dishes. Today, we delve into a classic Southern comfort food that combines smoky richness with a fiery kick: Spicy Ham Hocks and Black-Eyed Peas. This dish embodies the essence of soulful cooking, offering a perfect harmony of smoky ham, tender peas, and spicy peppers, all simmered to perfection. Whether you serve it over fluffy rice to soak up the delicious broth or enjoy it as a standalone main course, this recipe promises to satisfy your craving for something both nourishing and flavorful.

The beauty of this recipe lies in its versatility and the depth of flavors developed over a slow simmer. The smoky ham hock infuses the broth with rich umami, while the jalapenos and optional hot sauce add heat that can be tailored to your taste. The black-eyed peas provide a creamy texture and a slight earthiness that balances the spice. This dish is ideal for cold weather comfort, family gatherings, or any time you need a robust, satisfying meal. Plus, it’s straightforward to prepare with common ingredients, making it accessible for home cooks of all skill levels.

At Love With Recipes, we believe in sharing recipes that bring warmth and joy, and this Spicy Ham Hocks and Black-Eyed Peas recipe is no exception. It embodies tradition, flavor, and a touch of spice that will keep you coming back for more. Let’s explore the detailed steps to craft this hearty dish that’s sure to become a regular in your culinary repertoire.

Time

Total Time: 2 hours 33 minutes

Preparation Time: 1 hour 15 minutes

Cooking Time: 1 hour 18 minutes

Needed Equipment

• Large Dutch oven or heavy-bottomed stockpot
• Measuring cups and spoons
• Sharp knife and cutting board
• Soaking bowl (for black-eyed peas)
• Strainer or colander
• Wooden spoon or silicone spatula
• Ladle for serving
• Optional: Tongs (for handling ham hock)
• Timer
• Stove or cooktop

Tags

• Comfort Food
• Southern Cuisine
• Spicy
• Hearty
• Slow Simmer
• Family Dinner
• Healthy
• Budget-Friendly
• One-Pot Meal

Serving Size

This recipe yields approximately 6 generous servings, making it perfect for family dinners, small gatherings, or meal prep for the week. Each serving provides a balanced portion of protein, fiber, and flavor, ensuring satisfaction in every bite.

Difficulty Level

Intermediate. While the steps are straightforward, attention to timing and seasoning adjustments will help you achieve optimal flavor and tenderness. Home cooks familiar with basic stovetop techniques and simmering will find this recipe approachable and rewarding.

Allergen Information

• Contains: Pork (ham hock), Beans (black-eyed peas)
• Potential allergens: None specified; always check ingredient labels for hidden allergens.

Dietary Preference

• Gluten-Free
• Low Cholesterol (moderate, due to ham hock)
• Vegetarian/Vegan: Not suitable, as it contains pork and meat broth

Course

• Main Course
• Hearty Soup
• Stew

Cuisine

Southern United States, Comfort Food, Soul Food

Ingredients

Instructions

Step 1: Preparing the Black-Eyed Peas

Begin the process by selecting high-quality dried black-eyed peas. Rinse them thoroughly under cold running water to remove any dirt, debris, or small stones. Place the rinsed peas into a large, deep bowl or a soaking container. Cover the peas with cold water, ensuring the water level is at least 2 inches above the peas to allow for expansion during soaking. This step not only cleans the peas but also reduces cooking time and enhances digestibility.

Let the peas soak for at least 1 hour at room temperature. For best results, you can soak them overnight in the refrigerator, which helps to further soften the peas and develop their flavor. If soaking overnight, drain and rinse the peas before proceeding.

After soaking, drain the peas thoroughly using a strainer or colander. Set aside for now, preparing for the cooking process.

Step 2: Preparing the Soup Base and Vegetables

While the peas are soaking, gather all your vegetables and ingredients. Peel and chop the onion, celery, carrots, and jalapenos according to the specified measurements. For the jalapenos, decide on the heat level based on your preference: use fewer peppers for milder heat or include the seeds for a spicier kick.

Chopping vegetables uniformly ensures even cooking and flavor distribution. Use a sharp knife and a stable cutting board to minimize accidents and ensure precise cuts. The onion adds sweetness and depth, while the celery and carrots contribute texture and natural sweetness, balancing the spiciness of the peppers.

Step 3: Cooking the Ham Hock

Select a good quality smoked ham hock, ideally fresh or thawed if frozen. Rinse the ham hock under cold water to remove any excess salt or impurities. Pat it dry with paper towels. Set aside.

In a large Dutch oven or heavy-bottomed stockpot, place the ham hock and add enough water to cover it by at least an inch. Bring the water to a gentle boil, then reduce the heat to low and let it simmer for about 30 minutes. This initial step helps to render some of the fat and start the flavor extraction process.

Once cooked, carefully remove the ham hock using tongs or a slotted spoon. Set aside to cool slightly. You will add this to the main cooking later, allowing the smoky flavor to permeate the broth and the peas.

Step 4: Cooking the Black-Eyed Peas with Vegetables and Ham Hock

In the same Dutch oven, add the drained black-eyed peas, chicken broth, water, chopped onion, celery, carrots, jalapenos, salt, and black pepper. Stir to combine thoroughly. Place the smoked ham hock back into the pot, submerged in the liquid.

Bring the mixture to a rolling boil over medium-high heat. As soon as it reaches a boil, reduce the heat to low. Cover the pot with a tight-fitting lid to retain moisture and flavors. Allow the stew to simmer gently for about 1 hour. During this time, the peas will soften, the flavors will meld, and the ham hock will impart its smoky richness into the broth.

Occasionally, stir the stew with a wooden spoon or silicone spatula to prevent sticking and ensure even cooking. Check the liquid level periodically, adding a splash of water or broth if necessary, especially if the stew reduces too much. The goal is to cook the peas until they are tender but not mushy, and the meat should be falling off the bone when ready.

Step 5: Final Adjustments and Serving

Once the peas are tender, carefully remove the ham hock from the pot. Allow it to cool slightly so you can handle it safely. Shred the meat, removing any excess fat or gristle, and return the shredded meat to the stew. Stir to incorporate evenly.

At this stage, taste the broth and adjust seasoning as needed. You may add more salt, black pepper, or hot sauce to enhance the spiciness. For extra heat, stirring in a few dashes of Tabasco or hot green pepper sauce is recommended.

Serve the spicy ham hocks and black-eyed peas hot, over a bed of fluffy rice or with crusty bread on the side. Garnish with chopped fresh herbs like parsley or cilantro if desired for added freshness.

Preparation Tips

• Pea soaking: Soaking black-eyed peas reduces cooking time and improves digestibility. For even better flavor, soak in salted water or add a pinch of baking soda to soften the skins.
• Adjusting heat: Start with one jalapeno, taste, and add more if desired. Removing seeds from jalapenos will reduce heat, while including them will amplify spiciness.
• Flavor deepening: For a richer flavor, consider roasting the ham hock in the oven before adding it to the stew, or adding smoked paprika for extra smokiness.
• Cooking method: You can also cook this dish in a slow cooker on low for 6-8 hours, especially if you prefer hands-off cooking.

Nutritional Information

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tips and Tricks

• Spice level control: For milder flavor, remove the seeds from jalapenos or start with fewer peppers. For extra heat, add hot sauce or more peppers during the final simmer.
• Meat flavor enhancement: Consider adding a splash of liquid smoke if you want a more intense smoky flavor without additional smoking.
• Vegetable variations: Adding diced potatoes or sweet potatoes can make the dish heartier and add a touch of sweetness.
• Vegetarian version: Substitute ham hock with smoked tempeh or tofu, and use vegetable broth for a vegetarian adaptation.
• Make ahead: This dish benefits from resting overnight, allowing flavors to deepen. Reheat gently on the stove before serving.

Add-ons

• Chopped fresh herbs (cilantro, parsley)
• Crumbled cooked bacon
• Hot sauce or additional chili flakes for extra spice
• Shredded cheese, such as cheddar or Monterey Jack, for topping
• Lemon or lime wedges for a citrusy brightness

Side Dishes

• Steamed jasmine or basmati rice
• Crusty Southern cornbread
• Simple green salad with vinaigrette
• Pickled vegetables or slaw for added crunch
• Fried plantains or roasted sweet potatoes for a touch of sweetness

Improvements and Variations

• Adding diced tomatoes in the final stages for acidity and freshness
• Incorporating smoked paprika or chipotle powder for a more intense smoky flavor
• Using fresh herbs like thyme or bay leaves during simmering for added aromatic complexity
• Cooking in a slow cooker for convenience and tender meat
• Transforming into a spicy stew by adding more hot peppers or hot sauce

Save and Store

This dish keeps well in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if necessary to maintain moisture.

To maintain freshness, avoid freezing the addition of fresh herbs; instead, add them just before serving.

Frequently Asked Questions (FAQ)

Can I make this dish vegetarian?

Yes. Replace the ham hock with smoked tempeh or tofu, and use vegetable broth instead of chicken broth. Add smoked paprika or liquid smoke to mimic the smoky flavor.

How spicy is this dish?

The spiciness depends on the jalapenos and hot sauce used. Start with one jalapeno and taste, then add more peppers or hot sauce to reach your desired heat level. Removing seeds from peppers will significantly reduce heat.

Can I prepare this in advance?

Absolutely. This dish tastes even better the next day as flavors meld. Prepare as instructed, then store in airtight containers in the refrigerator. Reheat gently on the stove.

What are good side dishes to serve with this recipe?

Steamed rice, cornbread, or a simple green salad complement the hearty, spicy flavors perfectly. For a full Southern meal, consider fried okra or sweet potato fries.

Conclusion

Embrace the bold flavors and comforting warmth of this Spicy Ham Hocks and Black-Eyed Peas recipe. It’s a celebration of soulful cooking, balancing smoky depth with fiery spice, all simmered to tender perfection. Whether serving it as a main course over rice or as a flavorful side, this dish is sure to impress friends and family alike. The simplicity of ingredients combined with the complexity of flavors makes it a true crowd-pleaser. Remember, at Love With Recipes, we aim to inspire your culinary adventures—so don’t hesitate to customize the spice levels or add your personal touch to this classic dish, creating a meal that’s uniquely yours.

References

• Southern Living. (2020). Classic Black-Eyed Peas and Ham Hock.
• Food Network. (2019). Spicy Bean Stew with Ham.