Photo: from open sources
Braised pork ribs – a dish that combines home comfort and restaurant sophistication
This dish gives a feeling of satiety, warmth and a small gastronomic feast. When you want to impress your family or guests with not just a tasty, but a truly exquisite home-cooked dish, you should pay attention to the recipe of cook Eric Loweti. His recipe for braised pork ribs with sauce is an example of harmony of taste, texture and flavour, combining traditional cuisine with unexpected notes.
Such a dish leaves a pleasant taste, as it includes wine notes, a rich broth, nut paste and even a piece of dark chocolate. It’s a culinary symphony in your pan.
Recipe
Ingredients
- Pork ribs 1kg
- Medium onion 3 pcs.
- Garlic 6 cloves
- Ripe tomatoes 3 pcs.
- Dry white or red wine 150 ml
- Beef stock 1 litre
- Potatoes 2-3 pcs.
- Olive oil
- Salt
- Ground black pepper
For the sauce
- Hazelnuts 2 tbsp
- Almonds 2 tbsp
- Beef stock 3-4 tbsp
- Dark chocolate 10 g
- Salt
Cooking
- Rinse pork ribs, pat dry with paper towel.
- Season with salt and pepper.
- Fry in a well-heated pan with olive oil until browned on all sides. Remove and set aside.
- In the same pan, fry the finely chopped garlic until golden. Add the onion and sauté until soft and caramelised (about 7-10 minutes).
- Then add the chopped tomatoes and stew for a further 10 minutes – until all the liquid has evaporated.
- Pour in the wine, stir well and allow the alcohol to evaporate (about 3-4 minutes over a medium heat).
- Turn the roasted ribs over to the vegetables. Stir so that the ribs are coated with the sauce.
- Pour in the beef stock – the meat should be almost completely covered. Cover and simmer over a low heat for 1 hour 15 minutes.
- In a blender or mortar, chop the nuts with a little hot stock. Add the grated chocolate and a pinch of salt.
- Add the resulting paste to the ribs at the end of the braising – this will make the sauce thick and flavourful. Stir and braise for a further 5 minutes.
- Cut potatoes into bars or circles, salt and fry until crispy. You can also bake them in the oven with rosemary.
Tips:
- The meat should be stewed over low heat – only then will it be tender and separate from the bone.
- The sauce can be prepared in advance and stored in the fridge for up to 3 days.
- A pinch of cayenne pepper or chilli pepper can be added to spice it up.
This recipe will become a favourite not only for holidays, but also for an ordinary dinner when you want something real – with the aroma of tomatoes, nuts and good wine.
