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.

**Allergy-free substitutions:
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.

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