Sun., Feb. 6, is a busy day. After several long months, the football
season comes to a climactic denouement, with the ultimate testosterone showdown
of the year, the Super Bowl. With all the drinking, chortling and caveman dancing
that ensues, one works up a healthy appetite – for something along the lines
of a brontosaurus burger, perhaps?
I tested the recipe below primarily for its (lack of) difficulty level, and
am delighted to announce: ALL LUNKHEADS PLEASE REPORT TO THE KITCHEN. This one
is so easy, it’s perfect for Super Bowl Sunday. In addition to the ingredients
below, you’ll need a roasting pan and some foil.
Better still, with these soy-gingery ribs, you can nod to Asian New Year festivities, which will already be in full swing by kickoff time. This year, by the way, is the Year of the Rooster. Cock-a-doodle-doo!
Orange-Soy Braised Pork Ribs
Adapted from January 2005 issue of
Gourmet
4 pounds country-style pork ribs (I used a combination of baby back and
spare ribs with success)
1/2 teaspoon salt
1 1/2 cups juice of 2-3 oranges or tangerines
1/2 cup soy sauce (try low sodium if you can)
1 1/2 tablespoons honey (or sugar if you don’t have honey)
2 tablespoons fresh ginger, peeled and finely chopped
Approximately 3 cloves garlic, minced
1/2 teaspoon ground black pepper
Preheat oven to 325 degrees. Season ribs on both sides with salt and place
in a heavy rectangular roasting pan, in a single layer. Combine orange juice,
soy sauce, honey, ginger, garlic and pepper in a small saucepan and bring to
a boil over medium-high heat. Stir until honey is dissolved. Pour mixture over
ribs, turning with tongs to coat well and making sure that meat is completely
covered with sauce. Cover pan tightly with foil and place in oven. After one
hour, check ribs and turn with tongs, resealing foil on top of pan. After two
hours, check for doneness. Ribs should be tender, almost falling off the bone.
If not, cook for another 30 minutes. Transfer ribs to a baking dish or platter
and keep warm. Skim fat from cooking liquid and use as a glaze to brush on top
of ribs just before serving. Can be made in advance and reheated at 200 degrees.
Serves 4 to 6, as part of a larger meal. Think rice and sauteed Asian greens,
such as bok choy or Chinese broccoli.
Culinary questions? Reach CL’s Kitchen Witch at kim.odonnel@creativeloafing.com.
This article appears in Feb 2-8, 2005.
