Friday, January 11, 2013
Braised Country-Style Pork Ribs & Creamy Wild Rice Pilaf
You will need a large Dutch oven
4 lbs bone-in country-style pork ribs
1 1/2 - 2 tsp hot paprika
3-5 TBSP olive oil
1-2 medium yellow onions - peeled and cut into small wedges
1 12oz bottle amber ale (*note: i didn't have any beer when I made this & used dry white wine instead. it turned out delicious though a tad vinegary. If using wine I would reduce vinegar to 1/2 cup and 1/3 cup water instead.)
1 1/2 cups low sodium chicken broth
2 bay leaves
6 sprigs fresh thyme
2/3 cup apple cider vinegar
3 TBSP honey
1 cup wild rice
2 cups chicken broth
1 cup water
1/3 cup chopped onion
1/3 cup sauteed sliced mushrooms
1 can cream of mushroom soup
Preheat oven to 425. Pat ribs dry and season with 1/2 the paprika. Heat olive oil in a large Dutch oven over medium heat. Add the ribs (in batches if you need to) and cook until browned on all sides. Remove to a plate. Add the onions and cook until browned. Add the remaining paprika and season with salt.
Add the beer; bring to a boil and cook until the liquid is reduced by half - scraping the bottom of the pot with a wooden spoon. Add the 1 1/2 cups chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning ribs once or twice, until the meat is almost tender - about 1 hour.
Mix the vinegar and honey in a bowl. Remove the pot from the oven and bring to a simmer on the stovetop over medium heat. Add the vinegar mixture and bring to a boil; return the pot to the oven. Continue to braise, uncovered, until the ribs are tender - 15 to 20 minutes. Return the pot to the stovetop and transfer ribs to a plate. Bring the sauce to a boil over medium heat; skimming off fat as needed and cook until thickened - about 10 to 15 minutes. Return the ribs to the pot and heat through. Discard bay leaves and thyme. Serve over potatoes or rice pilaf!
**When you return the pot with the ribs to the oven for the last 15 to 20, start your pilaf.
Combine rice, 2 cups chicken broth, 1 cup water, chopped onion and sliced mushrooms in a saucepan over medium high heat. Cover and boil until all the liquid is absorbed. Before serving, add canned or prepared cream of mushroom soup and heat through.
Cream of mushroom soup - In a medium saucepan over medium high heat, saute 1/2 cup finely chopped mushrooms in 3 TBSP butter. When they are soft and just starting to brown, add 1 more TBSP of butter and 3 TBSP all purpose gluten-free flour. Stir until well combined. Slowly incorporate 2 cups unsweetened So Delicious coconut milk. Season with salt, pepper and onion powder. Simmer until thick and bubbly.