Adapted from: Bon Appetit
Image credit: Beyond Black & White
Our favorite method for Country Style Ribs is still simply boiling in your favorite BBQor other sauce until tender, and then finishing them in the oven for a few minutes (see Cooking Tips) —it doesn’t get any easier. If you have time on a weekend and want to try something new, this recipe has great winter flavors and also makes use of winter veggies.
1-1.5 lbs Country Style Pork Ribs
1 /4 cup chicken broth
1.5 tablespoons dry Sherry 1.5 tablespoons soy sauce 1/2 tablespoon brown sugar 1/2 teaspoon hot chili paste
2 tablespoons peanut oil
1/2 medium onion, chopped
2 green onions
2 garlic cloves, chopped
1 tablespoon peeled & minced fresh ginger
1 whole star anise
2 long strips orange peel
1.5 cups carrots, cut into 1-inch pieces
1.5 cups turnips, peeled and cut into 1-inch pieces
Steamed white rice
Wisk chicken broth, sherry, soy sauce brown sugar and hot chili paste in small bowl and set aside.
Sprinkle ribs with salt 86 pepper. Heat peanut 011′ in heavy, deep skillet over medium high heat. Brown ribs, about 4 minutes per side. Transfer to a plate.
Add chopped onion to skillet and saute until soft, about 4 minutes. Add white parts of green onions, garlic, and ginger; sauté until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any brown bits. Add anise and orange peel, bring to simmer.
Return ribs to the same skillet. Reduce heat to medium-low, cover and simmer 30 minutes.
Add carrots and turnips to skillet. Cover and simmer, stirring occasionally until fork tender, about 30 minutes longer. Serve over or with steamed rice.