Wednesday, 11 July 2012

Braised Country Ribs with Mango Avocado Relish

You can eat these as ribs normally are eaten or you can remove all the nasty bits and serve them in a sandwich with a mango avocado relish. My husband loves any kind of meal where all the nasty fat and bones are removed and only the tasty parts are left. Don't even think about giving him a lobster in it's shell or a whole fish brought to the table!

You will need:

  • 6-8 meaty country style pork ribs
  • 1 onion
  • 2 cloves garlic
  • 1 tsp Italian seasoning
  • 1/4 cup oyster sauce
  • 1 tsp chili garlic sauce/paste
  • 1 tsp olive oil
  • 1/2- 1 cup apple juice
  • 1 tbsp soy sauce
  • buns/rolls
  • barbecue sauce

  • 1 mango- cubed in small dice
  • 1 avocado- cubed in small dice
  • 1/2 - 1 lime juiced
  • 1 tbsp olive oil
  • 1 tbsp cider vinegar
  • salt/pepper

Step 1: chop the onion and saute in large pan until starting to brown. Add ribs and cook until meat starts to sear and get a bit of colour. You will have some browned bits of fond on the bottom of the pan which is all good flavour. 

Step 2: mix all the remaining ingredients in a small bowl and pour over the ribs. Add 1/2 cup of apple juice to start and after an hour  of cooking add more if they are too dry. I cook them on the stove for 1 hour on low, then flip them and add more juice and cook another 1/2 hour. You want them to be moist and tender.

Step 3: once cooked remove from the pan.

Step 4: strain the remaining liquids and separate the fat by using a fat separator or by putting the liquid in the fridge for 10-15 minutes and the fat will rise to the top so you can skim it off with a spoon. Return the juices to a small saucepan and reduce by half. Just cook it slowly on medium heat until it reduces and concentrates. 

Step 5: when the meat is cool enough to handle separate the bones and fat and return the lovely chunks of ribs into your concentrated juices. You can re-heat the meat in the juices before putting on a nice bun.

Step 6: chop mango, avocado and add all remaining ingredients to create your relish.

Serve hot and juicy with the cool relish on top and a drizzle of your favourite barbecue sauce.

1 comment:

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