Lake Lure Cottage Kitchen

This is a great dish to serve on New Year’s Day with collard greens and black-eyed peas.  It is easy to double if you are expecting a crowd and bubbles away on top of the stove as you are busying yourself with other pursuits.

The recipe was in an issue of Bon Appetit.  The only changes I made were in the type of ribs I used and eliminating the turnips.  My supermarket had boneless country style ribs, but they were cut from the rib end of the loin.  They were leaner than ribs from the shoulder or butt.  I liked them and they were very tender and moist.  The recipe called for 3/4 pound of carrots and 3/4 pound of turnips.  Believe it or not, there were no turnips in the produce section.

We are on our way back to Florida via Hilton Head.  We are celebrating New Year’s with our good friends.  It is a tradition and every year the food is a tradition also.  Slow roasted pork butt, potato casserole, black-eye peas, collard greens and corn bread.  I hosted the get together last year.  For a recap and the recipes go here.

Happy New Year everyone.  I consider every one of you a friend and I wish the very best for you in 2011.

SOY-BRAISED PORK COUNTRY RIBS WITH CARROTS

1/3 cup low-salt chicken broth
3 tablespoons dry Sherry
3 tablespoon soy sauce
1 tablespoon (packed) golden brown sugar
1 teaspoon hot chili paste
2 1/2 pounds boneless pork shoulder (Boston butt), cut into 5 x 1 1/2 inch strips (sometimes called boneless country-style pork ribs.  See text of my post to see what I used.
2 tablespoons peanut oil
1 medium onion, chopped
4 green onions; white and pale green parts finely chopped, green parts thinly sliced
3 garlic cloves, chopped
1 1/2 tablespoons minced peeled fresh ginger
3 whole star anise ( I omitted this)
3 long strips orange peel removed from orange with vegetable peeler
1 pound carrots, peeled, cut into 1 inch pieces

Whisk chicken broth, Sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside.  Sprinkle ribs with salt and pepper.  Heat peanut oil in heavy large deep skillet over medium-high heat.  Working in batches, cook ribs until browned, about 4 minutes per side.  Transfer ribs to plate.  Reduce heat to medium.  Add chopped onion to skillet and saute until soft, about 4 minutes.  Add white parts of green onions, garlic, and ginger; saute until fragrant, about 2 minutes.  Add chicken broth mixture, stirring to scrape up any browned bits.  Add star anise and orange peel; bring to simmer.

Return ribs to same skillet.  Reduce heat to medium-low, cover and simmer 30 minutes.  Add carrots to skillet, pushing to submerge in sauce.  Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 30 minutes longer.  Transfer mixture to platter.  Serve with steamed rice.

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