Ingredients

  • For Brine
  • 2 bunches Spring onions, coarsely chopped
  • ¼ cup Coriander seeds, whole and toasted
  • 3/4 cup Kosher salt
  • ¼ cup Sugar in the raw
  • 3 tbsp Whole black peppercorns, toasted
  • 6 Fresh bay leaves
  • Water to cover

For Gastrique
  • 2½ lbs Rhubarb, medium dice
  • 3 pints Tristar strawberries, hulled and cut in half, if large
  • 1 to 1½ cups Best local spring honey you can find
  • 1 bottle Good Provencal Rose
  • 3½ to 4 cups Champagne, wine, or vinegar, depending on how tart your rhubarb is/li>
  • 4 or 5 Dried chipotle peppers, whole
  • Water to just barely cover
Pork Ribs in Strawberry-Rhubarb Gas

Pork Ribs in Strawberry-Rhubarb Gastrique

Meal: Dinner
Cuisine: American
Ingredient: Pork
Season: Spring
Contributor: Liza Queen

Directions

Makes 6 Servings

For Brine

  1. Preparation
  2. Combine brine ingredients, add washed pork ribs, and let sit overnight.
  3. In the morning, pull and dry ribs, and return to refrigerator, uncovered, to continue to dry further. (This is optional, but certainly preferable, as we don't want the ribs to steam.)
  1. Cooking
  2. Rub: Salt and pepper to coat, plus 1 cup animal fat (e.g., bacon drippings, duck fat, fat skimmed from any braise or stock.)
  3. Lay ribs in a single layer in a roasting pan and coat well with salt and pepper and fat.
  4. Cook at 200°F for 3 hours
  5. Turn ribs over, and continue to cook until you can pull meat from the bone with no effort whatsoever. This can take anywhere from 4 to 6 hours, depending on the size of the pig. You can cheat the time at 220°F to make it cook faster, but no higher!

For Gastrique

  1. Cooking
  2. Heat and stir mixture until it comes to a boil
  3. Continue to cook at the barest simmer for 1 1/2 hours
  4. Strain, and press well on solids through a fine sieve. Taste and adjust for vinegar and honey
  5. Return strained mixture to stove and cook until it is reduced by almost half, or it is thick and syrupy.
  1. To Serve
  2. Let ribs cool, then slice, and put in a saucepan.
  3. Add enough gastrique to coat and leave a good layer on the bottom of pan, heat and coat.
  4. Serve.
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Anolon Delicious Future - Delicious Recipes - Pork Ribs in Strawberry-Rhubarb Gastrique