Wednesday, September 3, 2008

Country Style Ribs IV - Skillet-Braised Apple-Mustard Ribs

So far we've done some of these delicious ribs on the grill, in the slow cooker, and as a stir fry. Today I'm going to tell you about cooking these ribs using another slow method - braising. In all technicality, slow-cooker cooking IS a form of braising, and many braising methods include transferring the cooking container to the oven to finish. We actually don't have ANY oven safe cookware (safe for stove-top and oven, that is), so we've learned to braise solely on the stove-top.
This recipe is as final as I have for now... it's delicious and a fine recipe to file in your repertoire, but I don't have very good timings for you. I know I usually start dinner about an hour before Daniel gets home, and its usually on the table within fifteen minutes of his arrival. Here I served it with herbed rice and some fresh summer squash sprinkled with balsamic vinegar.


Apple-Mustard Glazed Ribs

  • 1 1-2 lb packages boneless Country Style Ribs

  • 1 cup apple juice
  • 2 tablespoons brown mustard
  • 1-2 cloves garlic, minced

  • 1 Tablespoon honey

  • 1 Tablespoon ground sage
  • white pepper
  • 1 onion, quartered

  • white pepper
  • olive oil
Preheat a few tablespoons of oil in a sauté pan over high heat. Season all sides of ribs with pepper and sage. Place ribs in pan to brown, turning to brown all sides.
While the ribs are browning, mix together the juice, mustard, garlic, thyme, and rosemary. Pour into pan after ribs are browned and turn heat to medium-low. Add onions.
Simmer until liquid is reduced by half and the juices in the ribs run clear (or use your handy meat thermometer to check for safe pork temp). Remove ribs from pan.
Add honey. Stir to distribute and return heat to high. Simmer sauce until it reaches desired gravy-like consistency. Drizzle gravy over ribs to serve.

Stumble Upon Toolbar
Bookmark and Share

2 comments:

Ivy said...

I like the idea of using apple juice for the sauce. I always grill the ribs. What if I grill them and then transfer them in a skillet to finish with the gravy. Do you think this can work?

Tom Aarons said...

This has to be a near perfect combination, tender meat, fragrant rice and fresh summer veg! Inspirational!