Country-Style Ribs in Asian Sauce

When you want a change from the same old barbecued ribs, you might just like these fork-tender ribs and sweet-savory sauce.

country pork4 pounds boneless country-style pork ribs
3 tbsp. peanut oil
2 large onions, chopped small
2 garlic cloves, minced
1 tbsp. tomato paste
¼ cup flour
2 cups chicken stock
1 cup soy sauce
1¼ cups cream sherry
½ cup red currant jelly
1 tbsp. ground ginger
1 tbsp. sliced fresh or pickled ginger
sliced green onions for garnish (optional)

Equipment:  Large Dutch oven (Le Creuset)
Natural Gas cooktop and oven

Serves 6 to 8

Set oven rack in lower third of the oven and preheat to 325 degrees.

Place the Dutch oven on the cooktop over medium-high heat. Pour in the oil, add the onions, and sauté until nicely browned. Add the garlic and the tomato paste and cook for 2 minutes, stirring constantly. Stir in the flour and cook for one minutes.

Begin pouring in the chicken stock as you mix with a whisk. Add all the liquid ingredients, whisking until the mixture is smooth. Whisk in the jelly and the two kinds of ginger and simmer for 3 minutes. Add all the ribs in a single layer and bring the sauce back to a simmer.

Place the pot in the oven uncovered and cook for 2 hours. Flip the ribs, cover the pot, and cook for another hour.

Garnish with the green onions and serve with rice.

 

 

 

 

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