This
delicious pork loin ribs' recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA.
Karen says, "This is an
easy and very flavorful recipe. The sauce makes a beautiful gravy with the
addition of the corn starch, and the tomatoes add nice color. This is excellent
served with roasted red potatoes, infused with rosemary and sage sprigs. Your
favorite coleslaw on the side will add a nice crunch and round out your dinner."
More great
Pork Recipes
and also
Pork Ribs/Sparerib
Tips.
Pork Ribs with Orange Zest, Thyme, and
Rosemary
Recipe Type:
Pork,
Orange,
Tomatoes,
Wine
Yields: 4 servings
Prep time: 20 min
Cook time: 4 hr
Ingredients:
4 country-style pork ribs*
2 tablespoons olive oil
4 cloves garic, diced
Zest and
juice from 1 orange (use microplane to remove zest)
Coarse salt and freshly-ground pepper, to taste
3 green or under-ripe tomatoes, cup up
1/4 cup dry vermouth or white wine
4 to 5 sprigs of fresh thyme
3 to 4 sprigs of fresh rosemary
2 tablespoons cornstarch
* Country-style pork ribs are cut from the sirloin or rib
end of the pork loin, which are the meatiest variety of ribs. These ribs are
sold either as slabs or in individual servings.
Preparation:
Preheat oven to 300 degrees F.
Place ribs into a 9- x 13-inch oven-safe baking dish.
NOTE: As country-style ribs are very long, cut in half if you desire.
Drizzle
olive oil over the pork ribs. Add garlic, orange zest, orange juice, salt,
pepper, tomatoes, and vermouth. Using your clean hand, toss all the ingredients
and pork ribs together to coat the ribs well. Arrange the ribs in a single layer
in the baking dish. Place thyme and rosemary sprigs over the top.
Cover the baking dish tightly with aluminum foil. Place in oven and bake for 3
hours. After 3 hours, remove the aluminum foil, and let cook another 20 to 30
minutes until the ribs are brown on up. Remove from oven. Remove thyme and
rosemary sprigs; discard.
NOTE: This pork rib dish can be made ahead of time (in
fact, this is what I do).
After cooking, place the dish with the cooked pork ribs in
the refrigerator to let the fat congeal. When ready to serve, remove from the
refrigerator and remove fat with a spoon and discard.
Remove juices from the bottom of the baking dish to a small saucepan and place
over medium-high heat. Bring to a simmer and whisk in the cornstarch until
thickened. Use additional cornstarch, if needed.
Place cooked pork ribs on a serving platter and pour the beautiful gravy over
the top.
Makes 4 servings.
