Saturday, September 30, 2006
Pork Ribs, Day One
Margy was on her way back from Milwaukee, and I wanted to welcome her home with a nice cozy dinner. So I braised some country pork ribs.
I browned the ribs in a Dutch oven and then removed them and sautéed minced carrot, celery, onion, garlic, and herbs for a few minutes. I put the ribs back in the pot, along with some chicken stock, white wine, and canned tomato. I added salt and pepper and put the pot in a 350-degree oven for 90 minutes or so, until the meat came away from the bone without me even having to ask.
As an accompaniment I made cheddar grits in the rice cooker. Is there anything that machine can't do?
And I made enough pork for six people, so I doubt we've seen the last of these ribs. Yes, I was planning for leftovers, since braised meat heats up so nicely and the flavor even improves after a little rest, but as I packed up the remainder I wondered if we'd ever get through it all. We'll certainly try.