Braised Pork Ribs

Pork is actually one of the leanest cuts of red meat you can buy. Currently, most pig farmers breed their pigs to be more lean. This is why cooking pork can be a little tough, literally. Cook it too long and you risk a dry, tough piece of meat. Fat content helps give a bit of room for error when cooking because the fat keeps the meat juicy. 

Because of this, unless I have time to babysit pork during cooking, a lot of the recipes I prefer include either brining or, in this case, braising to help maintain moisture and keep the meat tender. Now for those of you who have ever eaten collard or mustard greens, braising also helps soften these hearty leafy vegetables, which is why I cooked my radish greens with my pork. Please keep in mind, when you braise, almost any liquid can be used. I've used beer, wine, and even broth or stock. The only thing that you'll probably change (based on liquid) is your marinade or accompanying produce. I usually do an apple sautée to accompany my pork but I decided to give apple juice a try.

Ingredients (require no specific measurements)

Apple juice (braising liquid)

Pork ribs

Salt & pepper

Olive oil 

Marinade (optional)

Couple sprigs of fresh herbs (I used sage & rosemary)

Radish greens, stems removed

1 medium onion, sliced

Two cloves garlic, chopped

Barbecue sauce

Directions:

Generously salt and pepper your ribs. If also marinating, do so now. Marinate overnight if desired. I used a dry marinade so I mixed it with a bit of olive oil to form a paste and slathered it on the ribs.

Heat a heavy sautée pan on medium with a generous drizzle of olive oil in it. When the pan is nice and hot (if you're unsure, add a few drops of water. If they sizzle and dissapate within a few seconds, you're ready, be sure not to smoke the pan).

Heat oven to 350.

Sear your ribs on both sides, for about two minutes on each side to brown. Then put the ribs in an oven safe dish. I used my deep roasting pan, usually for turkey. 

Toss your greens with the garlic and onion and add in a corner of the roasting pan.

Pour in your apple juice until the tops of your ribs are just barely submerged. Toss in your fresh herbs and cover with foil. Bake 2 hours. 

Carefully remove pan from oven. Uncover, place ribs on foil lined baking sheet. Strain liquid and place your greens on your serving dish. Cover with foil to keep warm.

Baste ribs in barbecue sauce and bake fifteen to twenty minutes (you can disregard this step and serve the ribs as is). 

You can also make a quick gravy using the braising liquid. 

Ingredients:

2 TBSP butter

2 TBSP flour

2 cups braising liquid

Directions:

Melt butter in sauce pan over low heat.

Whisk in one TBSP of flour at time vigorously to create a smooth paste. 

Whisk in 1/3 cup braising liquid until smooth. Whisk in an additional third cup until smooth. Whisk in about 2/3 cups braising liquid until smooth and then whisk in the remaining 2/3 cup. Bring to a light boil, stirring occasionally, then remove from heat and serve.