Friday, March 4, 2011

Braised Country Style Pork Ribs with a Balsamic Gravy

This dish was relatively easy to make, even though it took a long time to cook. Most of the cooking time was low and slow in the oven. The gravy is complex; with layers of flavor. The pork was fall apart tender, juicy and scrumptious. I served it with bright green peas and potato pancakes. And for those who are fairly new at cuts of meat, country style pork ribs is the cut of meat, not a "style" of cooking the meat. This recipe would be equally good with a brisket, a pork shoulder or other big cut of meat that needs a long slow cooking method.

Braised Country Style Pork Ribs with a Balsamic Gravy

2 lbs of country style pork ribs
3 pieces of bacon
1 onions
2 stalks of celery
3-4 cloves of garlic
1 bay leaf
6-8 large mushrooms
2 cups of balsamic vinegar
2 cups of beef stock

Cut bacon strips into thin pieces and brown them in a very large skillet.

Chop onion, celery and garlic and add it to the skillet. Stir until tender. Add mushrooms and continue cooking. Add some olive oil if mushrooms absorb too much of the bacon drippings and start to stick.

Season with salt and pepper and add a bay leaf. Add beef stock and balsamic vinegar. Bring to a boil.

Meanwhile, while vegetables are cooking, brown pork in a separate skillet. When the meat is nice and brown, move it over to the vegetable skillet. Cover and bake for 1 hour hrs at 350. Uncover and cook an additional 45 minutes to 1 hour, flipping meat half way through.

1 comment:

  1. Thanks for sharing this on Chowstalker! Very nice blog!!


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