Serving
Click to Enlarge

Country Style Ribs with Orange
USA - Southeast

Serves
Effort:
Sched:
DoAhead:  
4 main  
***
1-1/2 hr  
Yes
This sweet and sour pork recipe is almost Chinese in concept, but with different ingredients. The biggest difference, though, is that large serving pieces require a knife at the table, unthinkable in Asia. That assassination could be so simple as just picking up a table knife offends the Asian sensibility. Make the sauce thin if serving with rice, thicker if serving alone.





3
1/2
1/3
1
6
----
1
1/3
1
1/2
2
2
----
1/4
2
#
t
t
t
oz
---
cl
c
t
c
T
T
---
c
T
Country Ribs (1)
Salt
Pepper
Cajun Season (2)
Onion
-- Sauce
Garlic
Stock
Orange Zest
Orange Juice
Marmalade (3)
Wine Vinegar (4)
----------
Flour
Oil
Prep
  1. Cut COUNTRY STYLE RIBS into serving size chunks, removing all excess fat and any bones.
  2. Tumble Coat Pork Ribs with a mix of Salt, Pepper and Cajun Seasoning. Set aside.
  3. Chop ONION small.
  4. Scrape 1 t zest from your ORANGE then squeeze it for juice.
  5. Crush GARLIC and chop fine. Mix together all Sauce Items.
Run
  1. Tumble coat Pork Ribs with flour.
  2. In a coverable sauté pan heat OIL. Fry Pork Ribs turning frequently until nicely browned on all sides. A 5 quart sauté pan will fry all the ribs at once, but if using a 3-1/2 quart, fry in two batches with 1 T oil in each batch.
  3. Stir in Onions. Fry tumbling until onions are translucent. If frying ribs in two batches finish each batch with half the onions.
  4. Stir in Stock Mix, bring to a boil, cover and simmer 20 to 30 minutes.
  5. Uncover pan and reduce at a high simmer until the sauce reaches the consistency you desire. If serving with rice keep it fairly thin, thicker if the pork will stand alone.
  6. Serve hot with sauce spooned over.
NOTES:
  1. Country Style Ribs:   These are generally sold cut into thick strips which may be boneless and/or bone-in (the bones will be odd shapes and random). The weight given here is for boneless but before removing fat. If bone-in you'll need to start with about 4 pounds. In either case you want to end up with about 2-3/4 pounds trimmed of bone and excess fat.
  2. Cajun Seasoning:   A common seasoning mix that you can easily make yourself (Recipe).
  3. Marmalade:   The sauce given here is quite sweet. I prefer a little more tart so I tend to use a bit more vinegar, but you could also cut back on the amount of marmalade.
  4. Wine Vinegar:   Either white or red will work fine, but red will produce a darker sauce than pictured.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
2mm_pigcrib1 080401 r 110924 southernfood.about.com   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.