Orange – Soy Braised Country Pork
Ribs
“No man
should be allowed to be President who does not understand hogs.”
President
Harry S. Truman
Say no
more……
Serves: 4-6
There are a myriad of different cuts
of meat and a myriad of terminology to match. Understanding hogs…um, pork, and
selecting the correct cut for a braise are key. It would be nice if the
nomenclature for meat cuts were the same from animal to animal, and from
country to country. Alas, they are not. A standing rib roast (beef) is the same
as a rack of lamb is the same as a bone-in pork roast or pork crown roast. Beef
short ribs are pretty much the same as pork spare ribs, but don't ask for beef
spare ribs because there is no such thing.
Country-style ribs are not really
ribs. They are cut from the front end of the baby backs near the shoulder and a
tray of country-style ribs in the grocery store will contain few, if any, ribs.
Country-style ribs are more like pork chops, meatier and less fatty than real
ribs and are best when cooked slowly in any sort of braise.
Meaty country ribs |
"The time has come," the Walrus
said,
"To talk of many things:
Of shoes and ships and sealing wax,
Of cabbages and kings,
And why the sea is boiling hot,
And whether pigs have wings."
"To talk of many things:
Of shoes and ships and sealing wax,
Of cabbages and kings,
And why the sea is boiling hot,
And whether pigs have wings."
--Lewis Carroll
This is one tasty and easy braise
for the boneless country pork ribs. One could substitute with true ribs: baby
back or spare ribs if desired. They can also be braised 5 days ahead, cooled
completely in cooking liquid, covered and chilled until ready to heat and
serve. To reheat, set the pan on the stove with ribs and cooking liquid over
moderate heat, covered, and simmer for at least 15 minutes. Then transfer the
ribs to a 200 degree F oven to keep warm while reducing the sauce.
- 4 pounds country style pork ribs
- ½ tsp salt
- 1½ C fresh orange juice
- ½ C low sodium soy sauce
- 2 Tb sugar
- 1½ Tb finely chopped fresh ginger
- 1 Tb chopped garlic (about 3 cloves)
- ½ tsp fresh ground pepper
Preheat your oven to 325 degree F.
Place 1½ C fresh orange juice, ½ C low
sodium soy sauce, 2 Tb sugar, 1½ Tb fresh ground ginger, 1 Tb chopped garlic,
salt and pepper into a large roasting or braising pan over moderate heat,
stirring until sugar is dissolved. Add 4
pounds country style pork ribs in one layer using tongs, turning to coat.
Ribs ready to braise |
Cover the pan with parchment and a well-sealed lid – place in your preheated oven until tender, about 2 hours. Remove from the oven, reduce temperature to 200 degree F. Transfer ribs to a baking dish and put back into the cooler oven to keep warm. Skim fat from the braising liquid and then make a glaze by boiling the liquid, uncovered, stirring occasionally, until syrupy and reduced to about ¾ C, about 15 -20 minutes.
Parchment to trap the liquid and flavors |
Ribs post-braising |
When ready to serve, remove ribs from warmed oven,
brush generously with the reduced braising liquid, and serve. They are great
served with rice, as I have done, or with mashed potatoes, polenta or on their
own. I love serving with a light Pinot Noir or Zinfandel or a Beaujolais or Dry
Reisling.
Removed from the liquid and then brushed with reduced braising liquid |
In any case – give these country ribs a try at home
for you family and your guests. You will not be disappointed.
Bon Appetit!
Larue
When
Pigs Fly!
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