Country Style Pork Ribs with Late Harvest Apple Cider Vinegar, Garlic and Fresh Tarragon

Have you ever braised pork before? What about deglazing a pan with Apple Cider Vinegar? Our Chefs at Jonathan Byrd’s Catering have, and they want to share the steps with you! They’ve created a delicious new winter dish that will warm your bones on the coldest of days. Great for feeding a crowd or a few family members.

 

 

Ingredients

Country Style Pork Ribs – 6 each

Apple Cider Vinegar – 1 cup

Soy Sauce – ½ cup

Chicken Stock – 2 cups

Peeled Seeded Tomato – 2 cups

Sweet Onion – 1 pound

Brown Sugar – ½ cup

Garlic – 2 tblsp

Fresh Tarragon – 1 tsp

Apple Vinegar Powder – 1 tblsp

Salt and Pepper – to taste

Red Onion – ½ cup

Granny Smith Apples cut Julienne – ½ cup

 

Directions

Season Pork Ribs with Apple Vinegar Powder and Salt and Pepper, then place them in a hot frying pan with about 2 tablespoons of Canola Oil. Sear the pork for about 2-3 minutes on each side. The pork will not be cooked through but will have a brown color on both sides. Remove from heat and place them into a 16×9 baking pan.

Once the pork is removed, add the onion and more oil if needed. Sweat the onions for about 2 minutes, until they are soft and translucent. Mix in garlic until it is pungent, about 1 minute. Next, deglaze the pan with Apple Cider Vinegar and mix with the onions and garlic. Then add Brown Sugar and Soy Sauce. Once it gets back up to temperature, add the tomatoes. Let simmer for a minute, then stir in chicken stock. When the liquid starts boiling again, add the fresh tarragon and mix together. Once it’s back up to temperature, pour liquid over the pork in the baking pan. Cover the mixture with parchment paper and foil and bake at 325 degrees for 90 minutes.

After taking the pan from the oven, remove pork ribs from the liquid onto a separate plate.  Using a strainer, separate the solids from the liquids, and place the solids in a blender. Puree the solids until they are mostly liquidized. Add the braising liquid and continue to puree the mixture. When it is done, it will be a pourable sauce, able to coat the back of a spoon. Pour the sauce onto a plate and place the pork ribs on top.   

In a hot frying pan with about 2 tablespoons of oil, add ½ cup of red onion. Mix the onion in the oil until they are soft and a little translucent in color. Add ½ cup of julienne cut granny smith apples. Mix in the frying pan for a couple of seconds, and make sure the apples are not soft. Remove from the heat and lay them on top of the pork as a garnish. Top with chopped green onions for color.  Serve with extra sauce on the side.

 

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