13 October, 2011
Braised Country Style Pork Ribs in Ginger Ale & Hoisin SauceComments : 15 Posted in : Dinner, Taste Test Thursday on by : Chris Tags: asian, Dinner, ginger, ginger ale, pork, soy sauce
As the last few posts have been dedicated to delicious desserts, Rachel
pleaded requested that for this week’s Taste Test Thursday we find a non-dessert item to feature. But being in the middle of preparing the Apple Recipe Roundup, all I could think about was dessert (which by the way lead me to making that delicious French Apple Cheesecake) – so Rachel was on her own with the Taste Test Thursday search.
Rachel browsed our usual suspects and came across this Asian inspired pork rib recipe that Dara from Cookin’ Canuck created. It looked so simple to make, and Dara’s description and pictures were so mouth-watering, that we couldn’t resist.
Next awesomeness; prep time. It took me maybe 10 minutes to get this dish in the oven where I then left it alone to cook for 2 hours. This is key when a certain Baby Boy is napping and you don’t know if he’ll be up in 10 minutes or an hour.
Then there is the wonderful aroma as it cooks. Rachel walked in from work (I had the day off, heheh) and immediately commented on how delicious dinner smelled. Not that I need brownie points, but boy did I accumulate some with this dish smelling awesome and being ready to eat.
And most important of all, this dish is a winner because it tastes great. The ginger ale and hoisin sauce blend into a sticky and sweet flavor and texture, while the soy sauce (I’m a Kikkoman lover too, Dara) added that delicious saltiness. The pork was tender, and the sauce perfect on the Japanese sticky rice we served it over.
Will we make it again? Absolutely. Planning on it again for dinner next week. So if you need a new dinner idea, we highly recommend this dish. It’s our new favorite.
Recipe: Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce
- 2 lbs. country-style (boneless) pork ribs
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 2 tbsp canola oil
- 1 tbsp peeled and finely chopped fresh ginger
- 2 garlic cloves, finely chopped
- 1 cup good-quality ginger ale
- 1/2 cup low-sodium chicken broth
- 2 tbsp hoisin sauce
- 2 tsp soy sauce
- 1 tsp arrowroot or cornstarch
- 2 tsp water Note: We recommend doubling the sauce (because we are saucy people – and like extra to go on our rice)
- Preheat oven to 325 degrees F.
- Season pork ribs with kosher salt and black pepper. Heat canola oil in a large saucepan over medium-high heat. Brown the pork, 2 to 3 minutes per side. Remove the pork to a plate and set aside.
- Turn the heat to medium and remove all but 1 teaspoon of the oil. Add chopped ginger and garlic. Sauté for 30 seconds. Add ginger ale, chicken broth, hoisin sauce, and soya sauce. Stir with a whisk until the hoisin sauce dissolves. Add the pork ribs to the pan and turn to coat. Cover the pan tightly with foil and cook in the oven until the meat is very tender, turning occasionally, about 2 hours.
- Lower the oven heat to 200 degrees F. Remove the ribs from the braising liquid, place in an oven-proof dish, and keep warm in the oven.
- Skim fat off the surface of the liquid. Set the saucepan with the braising liquid over medium heat and boil until the sauce reduces by half. In a small bowl, stir together arrowroot or cornstarch and water. Whisk into the sacue and cook for an additional 5 minutes.
- With two forks, shred the pork into bite-sized pieces and stir into the sauce. Serve over rice. Garnish with sliced green onions.
- Make-ahead: Once the ribs are cooked, remove the foil and let cool completely. Cover the saucepan and store in the fridge for up to two days. When ready to use, uncover and skim off the fat. Reheat the ribs over medium heat for about 10 minutes. Remove the ribs from the pan, keep warm, and follow the directions above for finishing the sauce.
Cooking time: 2 hour(s)
Number of servings (yield): 4
From Cookin Canuck