Black Pot Riblet Stew

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wwltv.com

Posted on June 23, 2011 at 1:15 PM

 

 

1/2 cup extra virgin olive oil
3 lbs. chunky pork ribs, cut into riblets
3 Tbsp. Frank Davis Pork Seasonings
1 cup pre-seasoned all-purpose flour
1 cup finely diced onions
1 cup finely diced celery
1 cup finely diced bell pepper
8 large cloves smashed garlic
1 cup Madiera wine
1 cup apple juice
3 bay leaves
1 cup canned chicken broth
½ cup minced fresh parsley
1 cup prepared barbecue sauce
4 cups steamed long-grain rice

First, in a cast iron or a heavy aluminum non-stick Dutch oven, heat the olive oil to medium hot. Then while the oil is coming up to temperature, liberally sprinkle the riblets with the pork seasoning and dredge them in the pre-seasoned flour.

When the pot is ready to cook in, brown the ribs on both sides in the hot oil and set them aside on a platter for a while. In the meantime, drop the diced onions, celery, and bell peppers, into the Dutch oven and--while constantly stirring--sear them over high heat until they almost caramelize. Then when the onions have thoroughly browned, toss in the garlic and fry it quickly. . .but make sure you don't let it burn.

At this point, reduce the heat slightly, pour in the Madiera wine and the apple juice, drop in the bay leaves, and then stir everything together to form a light braising sauce. Once again, turn the heat up to medium-high and bring the mixture to a boil. Then when the sauce has effectively reduced to about one-half of its original volume (and it starts to thicken ever so slightly), drop in the riblets and jostle them around thoroughly to coat them evenly with the pot sauce.

Now bring the heat down to low, cover the Dutch oven with a tight-fitting lid, and slowly simmer the ribs for about 50 minutes (or until the meat begins to pull away from the bones). Note: it may be necessary to peek into the pot every 15 minutes or so to toss the ribs and make certain the sauce isn't thickening too much--the sugar in the wine and apple juice could burn if it does. If you feel you need more liquid, simply add a few ounces of canned chicken broth. But don't add too much! You don't want a liquidy gravy! All you want is a glaze on the pork and just enough sauce to toss with the rice!

Then 10 minutes before you're ready to eat, sprinkle the fresh parsley evenly into the pot and stir everything together once again (but do it gently-about this stage the pork should be so tender it will slip right off the rib bones).

When you're ready to serve, dish up a generous helping of steamed rice, place the hot ribs and some of the pan sauce right on top of it, and complete the offering with a spoonful or two of squash and oven fried okra. Oh, yeah-a little barbecue sauce on the side provides a nice touch for "dippers."

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Chef's Notes:

If you don't have any of my pork seasoning on hand, don't panic-in a pinch you can substitute regular salt, black pepper, onion powder, garlic powder, and ground sage in its place.

The steamed rice works best with this stew when it's buttered and tossed with thinly sliced green onions.

The best way to prepare the veggie sidedish is to take a 12-inch non-stick skillet, melt down a little butter, sauté a handful of processed chopped seasonings that you buy in the supermarket produce section, drop in the coarsely chopped squash and a few mushrooms, and stir fry everything until the veggies turn tender but still slightly crisp. Then just before you serve them, sprinkle them with a scattering of shredded Parmesan and about a cup of buttered breadcrumbs and bake them for about 15 minutes in a 400 degree oven.

And no big deal about the okra-the prebreaded frozen variety you find at the supermarket will do nicely if it's baked in a single layer on a sheetpan in a 450-degree preheated oven. A little touch of non-stick spray halfway through the baking process will serve to crisp up each of the okra nuggets. Serve them piping hot with a sprinkling of fresh parsley for garnish.

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