FALL-OFF-THE-BONE PORK RIBS
I love good pork ribs; the kind that just fall off the bone as you are eating them are the absolute best of the best. I played a bit with this recipe to get the flavors that I wanted. It has some Asian influence, as well as some other bits. So, I would call this "fusion" cooking. Whatever you want to call it is fine with me. But what you're going to get is excellent pork ribs, infused with layers of flavor. So, let's get cooking.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Pork
Number Of Ingredients 7
Steps:
- Add the orange juice, tamari, garlic, brown sugar, and ginger into a small saucepan.
- Chef's Note: What is tamari Tamari is really a broad class of soy sauce that's made with no (or little) wheat and a greater concentration of soybeans. Japanese tamari is thicker, richer, and less salty than most soy sauce. The tamari that I use in this recipe is actually gluten free.
- Bring to a slow simmer over low heat, and continue to simmer, uncovered for five minutes.
- Place the pork ribs into a bowl, add the freshly ground black pepper, and toss.
- Add the sauce to the bowl, and toss to combine the sauce with the ribs.
- Place rack in the middle position, and preheat the oven to 325f (163c).
- Pour the sauce and the ribs into a baking dish that is large enough to contain the ribs in a single layer.
- Cover dish with foil, and bake in the preheated oven for two hours.
- Remove from the oven. The ribs will be fall-off-the-bone tender.
- Serving Tip: I love serving this rustic style. I put the ribs and sauce into one dish, and a big bowl of long-grained white rice in another. Then, I stand back and watch my guests dig in.
- Keep the faith, and keep cooking.
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