Braised and Grilled or Broiled Pork Ribs
Recipe By :Mark Bittman
Serving Size : 4
3 pounds pork spareribs, R-T-C -- (3 to 4)
Salt and pepper -- to taste
2 tablespoons vegetable oil
10 allspice berries
2 3-inch cinnamon sticks -- (2 to 3)
10 fresh ginger -- nickel-sized slices, unpeeled or 1 tablespoon ground ginger
5 dried red chilies -- or a teaspoon of cayenne
5 garlic cloves -- lightly smashed
1 bottle dark beer -- like Guinness or any porter.
1. Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
2. Add allspice, cinnamon, ginger, chilies and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
3. Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.
Recipe By :Mark Bittman
Serving Size : 4
3 pounds pork spareribs, R-T-C -- (3 to 4)
Salt and pepper -- to taste
2 tablespoons vegetable oil
10 allspice berries
2 3-inch cinnamon sticks -- (2 to 3)
10 fresh ginger -- nickel-sized slices, unpeeled or 1 tablespoon ground ginger
5 dried red chilies -- or a teaspoon of cayenne
5 garlic cloves -- lightly smashed
1 bottle dark beer -- like Guinness or any porter.
1. Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
2. Add allspice, cinnamon, ginger, chilies and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
3. Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.