Braised Pork Spare Ribs
We are pushing into winter so it is still time for comfort food. But we want to keep it light as well cause you know what comfort food can do to ya. We have been making a few braises lately. If you haven’t noticed this style of cooking is great for comfort foods. Imagine a slow cooked roast with fresh baked bread and root veggies soaked in the juices, it really does make for a good evening.
Pork ribs recipe:
1.5lbs Pork ribs (California style are what I used)
1 onion diced
1 clove garlic
1 cup hard apple cider
enough neutral stock (chicken stock here) to cover the meat
Season the pork with salt and pepper (or in my case chipotle pepper) and then sear at a high temp to develop a bit of caramelization. Lower the heat and cook the onion and garlic till translucent and then slightly beginning to brown. Deglaze with the cider, bring to a boil and then allow to reduce to about half.
In a baking dish add the onions and cider to the pork and then add enough stock to just cover the pork. Cook at 250 for 2 to 3 hours (these took 2.5). The meat should be fork tender when done.
Apple and ginger Rice Pilaf recipe:
1 inch of ginger (peeled then chopped fine)
1 clove garlic
1.5 cups rice
2.5 cups water
Be ready to move fast at the start of this one. In the rice pan first add in the garlic and ginger, then add the rice (the garlic and ginger won’t take long to soften when chopped very fine). Add the apples on top of the rice (these are added last so they maintain their shape. If over cooked they can turn to mush). Heat the rice stirring till it achieves a mother of pearl sheen. Add the water and bring to a boil. Reduce heat and simmer covered for 20 to 25 minutes.
Side note: The green beans in this plating were steamed with garlic and bacon. I’m not going into detail cause sometimes its good to have a little mystery in your life.
Time for a pint…
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