Sweet Sour PORK back RIBS - also Pasta dish suggestion Recipe

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Finger licking greatness with fall off the bone meat over top a rustic potato mash. Italian ingredients meld with a few unsuspected ones to create slow cooked ribs. A surprising pasta was created from the leftover, luscious sauce. Delizioso.

For a dedicated post...refer to:
http://www.foodessa.com/2016/05/sweet-sour-pork-back-ribs-also-pasta.html

Servings: 4 servings
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Ingredients

  • .> (American / Metric measures) <
  • . 3 lbs. (~1.5 kg.) Pork back ribs
  • . >> Marinade (makes about 3 cups worth):
  • . 4 large garlic cloves
  • . 1/4 cup (60ml) Balsamic vinegar
  • . 1/4 cup (60ml) Red Wine
  • . 1/4 cup (60ml) White wine
  • . 1/4 cup (60ml) frozen, orange concentrate
  • . 1/4 cup (60ml) Grapeseed oil
  • . 1/4 cup (60ml) Olive oil
  • . 1/4 cup (60ml) water
  • . 1/8 cup (30ml) Porto or medium Sherry
  • . 1/8 cup (30ml) fancy Molasses or Honey
  • . 1/8 cup (30ml) Ketchup
  • . 2 Tbsps. (30ml) Dijon mustard
  • . 2 Tbsps. (30ml) grain mustard
  • . 2 Tbsps. (30ml) Tomato paste
  • . 2 Tbsps. (30ml) Apple cider vinegar
  • . 2 Tbsps. (30ml) lemon juice
  • . 2 Tbsps. (30ml) Worchestershire sauce
  • ...Seasoning:. 1 tsp. (5ml) each sea salt and garlic powder...1 tsp. (5ml) each dried herb: basil, marjoram, tarragon... 1 Tbsp. (15ml) ground Anise seed

Directions

  1. . As best possible, remove the excess fat from the ribs. Then, slice them into pieces of two ribs. Also, make slits at the mid parts of the membrane.
  2. . > MARINADE: Mix and blitz ALL ingredients into a blender.
  3. Place all the rib pieces into a very large container and pour ALL the marinade juice over them. Marinate the ribs for at least 2 hours or until overnight is best. Later, REMOVE the ribs from the refrigerator about 1 hour before baking.
  4. . OVEN BAKING: Pre-heat the oven to 400F/200C/Gas6. Position rack at the bottom of the oven. Prepare a very large baking sheet, lined with a heavy duty aluminum foil. Remove each pork rib from the marinade, making sure to drip and let leak each piece before placing the meat part facing down onto the pan. ...Meanwhile pour the marinade into the very large oven proof dish with its cover. Set aside.
  5. . BAKE the ribs for an initial 25 minutes until well seized and caramelized. Remove the ribs from the oven. RAISE the oven rack one level upwards. Also LOWER the heat to 325F/160C/Gas3. Meanwhile, let the ribs rest in the pan. Place the oven dish with cover into the oven to start cooking ONLY the marinade juice for 15 minutes while ribs are resting. Right before the time is up for the marinade, gently detach each rib piece off the aluminum. Place the ribs into the cooking marinade and continue slow cooking for 1-1/2 hours with cover. Tip: add a parchment paper over the meat before adding the cover. Afterwards, close the oven heat and leave the ribs alone for another 30 minutes.
  6. . Suggestion with the leftover, cooked sauce: Use it in a pasta dish with some broccoli florets...or other vegetable of choice.
  7. . Happy cooking moments from Claudia's kitchen...FOODESSA.com

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