- 3 pounds bone-in country-style pork ribs
- Kosher salt and freshly ground pepper
- 3 tablespoons vegetable oil
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 4 cloves garlic clove, minced
- two tablespoons tomato paste
- 1/4 cup apple cider vinegar treatment
- 1 teaspoon crushed red pepper flakes
- 2 bay leaves
- 2 1/2 cups chicken stock
- Creamy Polenta, recipe follows
- two tablespoons chopped fresh parsley, for garnish
- Creamy Polenta:
- Vegetable cooking spray
- 1 1/3 cups half-and-half
- 1 cup milk
- two tablespoons butter
- 1/3 cup coarse polenta, or corn grits
- Kosher salt
- 1/2 cup grated Parmesan
- Freshly ground pepper
Preheat the oven to 350 levels F.
Pat the ribs dry and sprinkle with pepper and salt. Heat two tablespoons from the oil inside a Nederlander oven over medium-high temperature and brown the ribs on every side, employed in batches as needed. Take away the ribs and hang aside. Add some remaining 1 tablespoon of oil towards the Nederlander oven and lower heat to medium. Add some carrots, celery, onions and a few pepper and salt and prepare until soft, about a few minutes. Add some garlic clove and prepare until aromatic, about one minute. Add some tomato paste and prepare, stirring, to get rid of the raw flavor, about 3 minutes. Deglaze the pan using the vinegar, after which add some red pepper flakes and bay leaves.
Add some ribs to the pan and add enough stock to achieve midway in the sides from the ribs. Bring the pan to some simmer, cover and put within the oven. Braise before the meat is tender, about 1 1/2 hrs. Over the past 30 minutes, uncover to permit the liquid to lessen and also the pork to brown.
Serve the ribs with Creamy Polenta, spooning the sauce on the top, and garnishing with parsley .
Creamy Polenta :
Spray the insert of the slow oven with cooking spray (for simpler cleanup) and preheat on high.
Inside a medium saucepan. add 1 cup from the half-and-half, the milk, 1 tablespoon from the butter and also the polenta. Season with salt and produce to some boil over medium-high temperature, whisking constantly to help keep the mix lump-free. Boil for two to three minutes. Pour the mix in to the slow oven and prepare on high for just two hrs, stirring a couple of times each hour.
When you are prepared to serve, open the slow oven and whisk within the remaining 1 tablespoon butter, the rest of the 1/3 cup half-and-half and also the Parmesan. Pepper and salt conservatively because the polenta is going to be offered having a robustly salted dish.
Recipes courtesy Melissa d'Arabian