Saturday, April 28, 2012

Braised Pork Ribs with Green Tomato, Orange, and Thyme

This recipe was a nice change of pace from the usual ribs covered in barbecue sauce. If you don't have green tomatoes, you can increase the citrus. This recipe lets the flavour of the pork shine. I marinated the ribs overnight and then cooked them in the slow-cooker on low for 8 hours. The original instructions are included below.

Braised Pork Ribs with Green Tomato, Orange, and Thyme (from Cook This Now)

8 country-style pork ribs (1.8kg or baby back)
3 tbsp olive oil
3 or 4 garlic cloves, minced
juice and zest of 1 orange
2 large green tomatoes, diced
1/4 cup dry vermouth or white wine
6 lemon or regular thyme sprigs
2 rosemary sprigs

1. Smear ribs with 1 tbsp olive oil, garlic, orange zest, salt, and pepper.
2. Place tomatoes, orange juice, vermouth, 2 tbsp olive oil, salt and pepper in baking dish. Toss well.
3. Place ribs in tomato mixture and top with herbs. Cover with foil and marinate in refrigerator up to overnight.
4. Preheat oven to 300F.
5. Bake, covered, turning halfway through until tender, 3 hours.

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