Sunday, April 21, 2013

Bourbon Braised Pork Ribs

Some friends of ours cooked this for us this winter while on a ski trip. Naturally we immediately incorporated it into the repertoire as a great easy, hearty dinner.

Serves 8-10

8 pounds meaty pork ribs
8 ounces honey
Two 29 ounce cans whole stewed peeled tomatoes
1 handle bourbon
Canola oil for braising.
Tony Chachere's or other seasoning salt blend to taste
Lemon juice if needed

Brown pork ribs in batches in a large, high-walled pot (high-walled so that you don't get splattered too much). Set each batch aside.

Once all pork has been braised, add back into pot, add bourbon, tomatoes and honey. Use a knife or potato masher to roughly cut the tomatoes. Simmer for 1.5 hours. Add more water as necessary, but eventually reduce to a thickish sauce.

Serve over brown rice. Serve with cole slaw or kale salad with blue cheese buttermilk dressing.

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