Thursday, April 14, 2011

Country Style Pork and Beans

So, we've started receiving weekly deliveries from Full Circle Farms ( fresh, organic produce, mostly from the WA area, though they do partner with other organic farmers when their produce isn't in season. They also provide a weekly newsletter and some wonderful looking recipes. This is one of them and it uses country style pork ribs, something that we buy a lot of (they are pretty cheap), but something that I have always been at a loss as how to cook, unless we BBQ it. So, I was super excited to see this recipe and give it a try.

It was wonderfully rich, comforting and hearty. I served mine over brown jasmine rice.

Country Style Pork and Beans

3-4 lbs. country style pork ribs
1 tbs kosher salt
2 tsp pepper
2 tbs fresh sage leaves
4 sprigs fresh thyme
2 cups diced onion
1 cup diced green bell pepper
1 cup diced celery
2 tbs minced garlic
1/4 AP flour
1/2 lb dried navy beans
1 can diced tomatoes
8 cups chicken stock
1/4 cup olive oil
2 bay leaves
1/4 cup fresh parsley leaves
1 tbs dry rub, recipe below

1. Place the ribs on a large sheet pan and pat dry. Rub lightly with olive oil and apply dry rub liberally. Heat a large Dutch oven over medium-high heat and add the remainder of the olive oil to the pan. Once the oil is hot, but not smoking, about 1 minute, add the rubs, in batches, to the pan leaving about 1/2 inch between ribs. Sear until golden brown in color, about 4 minutes per side. When the ribs are brown on all sides, set on a sheet pan to rest and continue with remaining ribs.

You can see that I used more than the 1 TBS dry rub helps to read the quantities the recipe suggests BEFORE applying to the meat...oh well!!

2. Add the mirepoix of onions, bell peppers and celery to the pan and saute over medium heat, stirring occasionally, until the onions are translucent and the celery and peppers are lightly caramelized (about 6-7 minutes). Add the garlic and cook about 30 seconds. Sprinkle the flour into the pan and stir with a wooden spoon to combine. Cook for two minutes, stirring constantly. Add beans and stock to the pan and stir briskly to combine. Bring to a boil and reduce to a simmer. Add the diced tomatoes, the seared ribs, sage, thyme and bay leaves. Simmer for 2 hours, stirring occasionally and scraping the bottom of the pan to prevent sticking.

3. After 1.5 hours, check the ribs and beans for tenderness. Season with additional rub if desired and continue to cook for an additional 30 minutes (getting to the full 2 hours). When the ribs are done, they should fall off the bone. Add the chopped parsley and serve hot.

Dry Rub

1/4 paprika
1/8 cup black pepper
1-2 tbs garlic powder
1-2 tbs onion powder
1 tbs cayenne pepper
1/4 cup coarse salt
1/4 cup brown sugar

Combine and stir well.

No comments:

Post a Comment