Orange-Soy Braised Pork Ribs
from Gourmet (January 2005)
A long, slow braise is the secret to tender meat that falls off the bone.
4 lb country-style pork ribs
1/2 teaspoon salt
1 1/2 cups fresh orange juice
1/2 cup soy sauce
2 tablespoons sugar
2 tablespoons finely chopped peeled fresh ginger
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon coarsely ground black pepper
Special equipment: an 11- by 17-inch flameproof roasting pan
Put oven rack in middle position and preheat oven to 325 F.
Sprinkle ribs evenly with salt.
Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
Braise ribs in oven until very tender, about 2 hours. (If making ahead, see cooks' note, below.)
Reduce oven temperature to 200 F.
Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.
Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.
Ribs can be braised 5 days ahead and cooled completely in cooking liquid, uncovered, then chilled, covering them once they are completely cold. To reheat, set roasting pan with ribs and cooking liquid over moderate heat, covered with foil. Simmer, covered, turning once, until they are heated through, about 15 minutes, then transfer ribs to a baking dish and keep warm. Make glaze as directed.
Notes: Easy to prepare, but very hard to clean up after (I was still scrubbing the stove-top off this morning). But quite well-received and tangy in a mild way not at all like traditional BBQ and very interesting. I'm debating adding just a touch of red pepper flakes to the recipe the next time for a bit of contrast. I recommend using a low-sodium soy sauce as otherwise I suspect the dish will come out too salty.Posted by Jennifer at March 16, 2005 2:25 PM