Wednesday, December 7, 2011

Pork Ribs with a Sweet-Sour Glaze

While trying to make room in the freezer and reorganize it so things could be found, I discovered a package of pork ribs. Although this recipe calls for them to be grilled, I thought putting them in the slow-cooker would be much easier for a weeknight meal (baking also works according to the book). Be sure to start the night before with making the paste, marinating, and making the glaze.

I was a bit skeptical of the sauce when I walked in the door to a sauce simmering and was overwhelmed by the smell of garlic, but the end result had sweetness and a hint of heat. I served it with a salad with cilantro jalapeno dressing and some stewed beets with a few Indian spices. Not only did the plate look beautiful, but the earthiness of the beets complemented the ribs wonderfully.

One year ago: Peppermint Mocha Cupcakes
Two years ago: Arugula and Cheese Pseudo-Frittata

Pork Ribs with a Sweet-Sour Glaze (from 660 Curries)

2 tbsp ginger paste
1 tbsp garlic paste
1 1/2 tsp coarse kosher salt
1/2 tsp ground turmeric
1.8kg pork ribs
1/4 cup tomato paste
1/4 cup firmly packed dark brown sugar, dissolved in 1/4 cup boiling water
1 tbsp cider vinegar
1 tbsp canola oil
1/2 tsp cayenne pepper
1 1/2 tsp sweet paprika
2 tsp Balti masala (I used a premade garam masala)
1 tsp coarse kosher salt
4 medium garlic cloves
2 - 3 fresh green Thai, cayenne, or serrano chiles, stems removed
2 tbsp canola oil
1 cup finely chopped red onion
2 tbsp tomato paste
2 tbsp cider vinegar
2 tsp sugar
1/2 tsp coarse kosher salt
1/2 tsp ground turmeric
2 tbsp finely chopped cilantro

1. To prepare ribs, mix ginger and garlic pastes, salt, and turmeric together in a small bowl. Smear paste over ribs. Cover and refrigerate overnight.
2. Combine all glaze ingredients in a small bowl and stir thoroughly.
3. Place ribs in slow cooker and cook on low for 8 hours or until tender.
4. Combine garlic and chiles in a mortar. Pound together with the pestle, scraping the sides.
5. Heat oil in a small saucepan over medium-high heat. Add onion and stir-fry until dark brown around edges, 5 - 8 minutes.
6. Add pounded garlic-chile blend and stir to lightly brown garlic, about 1 minute.
7. Stir in tomato paste, vinegar, sugar, salt, and turmeric. Cook, uncovered, stirring occasionally until vinegar evaporates and there is an oily sheen, 3 - 5 minutes.
8. Pour in 1 cup water and scrape pan to deglaze. Once the sauce comes to a boil, lower heat to medium and simmer until it thickens, 5 - 8 minutes. Remove from heat.
9. Paint glaze on ribs and continue to cook until glaze has a slightly opaque look to it (You might also consider using the broiler.). Remove ribs from slow cooker and let rest for 5 - 10 minutes before serving.
10. Rewarm sauce and stir in cilantro.
11. Slice ribs and transfer to a platter. Brush with sauce.

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