| Chef: David Derr | |
| Food Mood: Meats | |
| Cuisine: New American/Regional | |
Servings: 4 |
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Ingredients |
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| 3-4 lb Country Style Pork Ribs Salt & Pepper 1 Tbsp Cookiing Oil 3 oz worchestershire 1 small yellow onion (julienned) 2 roma tomatoes (quartered) 5 cloves garlic water as necessary |
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Method |
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| Preheat oven to 325 degrees. Season all sides of Pork with Salt & Pepper. Heat oil in a deep skillet over medium-high heat, searing pork on each side for 2-3 minutes. When browned well, briefly deglaze with worchestershire. Add onion, tomato, garlic and cover 3/4 of the pork with water. Season the liquid with Salt & Pepper, bring to a boil, and cover tightly with lid or foil. Place in dutch oven or deep casserole. Slow roast in oven for 1 hour & 15 minutes. Remove from oven, uncover, and turn each piece of Pork, recover. Place in oven for an additional 1 hour & 15 minutes, or until fork- tender. Uncover and place Pork on a covered platter or in microwave to stay warm. Puree braising liquid, pour back into skillet, reduce until desired consistency is achieved, season to taste with Salt & Pepper. Serve a few ounces of brasing liquid with each Pork Rib. |
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