Sweet-n-Spicy Braised Ribs with Root Veggies
Ingredients:
sauce
½ cup chicken broth
3 T. Sherry
3 T. soy sauce
1 T. brown sugar
½ t. hot chili paste
2 ½ lbs boneless, country style pork ribs seared and *braised
2 T. peanut oil
1 medium onion, chopped
4 green onions, whites finely chopped
3 garlic cloves, chopped
1 large T. full of freshly zested ginger
3 whole star anise
3 long strips orange peel from fresh orange
Root Veggies
Carrots, turnips, sweet potatoes, and parsnips are all great choices, use what you prefer
2-3 carrots, peeled and cut into bite sized pieces
1 turnip peeled and cut into bite sized pieces
1 parsnip, peeled and cut into bite sized pieces
Serve over steamed rice or mashed potatoes
Recipe inspiration from Bon Appetit, Oct. 2010 issue.
Lets Cook:
Whisk together all sauce ingredients: chicken broth through hot chili paste, set aside.
In a large, deep dish, stove top pan, heat peanut oil. Coat ribs with salt and pepper and sear each side for about 4 minutes. Be patient, you want a good browning to each side of ribs. Remove from pan, set aside.
Sauté chopped onion in same pan on reduced heat until soft and semi- transparent. Add green onions, garlic, and ginger; sautéing until well blended, a minute or two. Add sauce (chicken broth- hot chili paste) and star anise, orange peel and bring to a simmer.
Return ribs to pan with all other ingredients, cover and simmer on low heat for about 30 minutes. Add root veggies to same pan, making sure to work them in; covering in sauce as best possible.
Cook for an additional 20-30 minutes until veggies and meat are tender.
For a more caramelized look and taste to your ribs, remove lid, and scoop out veggies into serving bow. Turn up heat and reduce broth in pan until sauce begins to caramelize.
Serve ribs with caramelized sauce and veggies over rice or mashed potatoes. Enjoy this one pan, flavorful fall dish!
*Braising- is a relatively easy cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot or baked in the oven. This is a great way to produce a very flavorful meal without spending a ton on an expensive cut. Also, by simmering the meat in your choice of broth/stock, wine/sherry, herbs, etc.; a slower cooking method is required, however the advantage being the cook is freed up, not having to stand and stir a watchful pot.
Resource: The Reluctant Gourmet.com
Notes: