Braised Pork Ribs, because we can’t stop thinking about them.

Feb 21, 14 Braised Pork Ribs, because we can’t stop thinking about them.

Has anyone else binged on the entire second season of House of Cards on Netflix? Now that’s over, we’ve gone back to the BBC original which we’re watching slowly and savoring. While we do that, I decided to go back and try to perfect my braised pork ribs, since Frances Underwood never eats anything else. That we’ve seen. Well, I could say more but far be it from me to raise any potential spoilers.

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So, I have to confess something to you straight up. I don’t like traditional barbecue sauce. It has always seemed WAY too sweet to me, and I really, really can’t handle sweet tastes with my meat. I know, I probably need therapy. Enough of that. Here’s my Braised Pork ribs recipe!

Wait, one more note. I like to use a Doufeu for my ribs. If you don’t have one, use a Dutch Oven or any BIG OLD POT with a tight-fitting lid.

3 pounds baby back ribs
1 generous handful of salt, at least 1 Tbsp but more depending on the size of the ribs

Salt the ribs and let them stand at room temperature while you preheat your oven to 325F and combine the following in your big old pot.

1/4 cup peeled and finely minced ginger root (use your onion chopper!)
1/2 cup soy sauce — regular, not low sodium
1 1/2 cups freshly squeezed orange juice, or if using bottled make sure it’s with pulp
5 cloves garlic, minced — OR one heaping tablespoon minced garlic
small handful of freshly ground black pepper

Bring the above ingredients to a rolling boil, stirring constantly for about 1 minute. Add salted ribs, as spread out as you can get them but NOT separated. Add ice to fill the lid of the doufeu (skip this step if using other cookware.) Cover with lid and place in bottom half of the oven. Walk away and don’t come back for at least 2 1/2 hours. I mean it. No peeking.

When you finally get back to your ribs, first heat up a platter in the oven. Remove the ribs from the pot and keep them warm on a hot platter. Place pot with sauce on stovetop and boil it hard. You want to reduce it for at least 15 minutes, maybe longer. It should be a thick, almost syrupy consistency — skim the fat off the top toward the end. Glaze the ribs with the sauce and serve any leftover in a gravy boat at the table. Enjoy!

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