Friday, June 14, 2013

Roasted Riblets

I was at Prather Ranch the other day and they had these packs of riblets.  These have way more meat on them than short ribs but you can cook them the same way--they were economical too, over 2 lbs. of ribs for under $15.  This recipe was particularly yummy as it was hearty but not bogged down with too much sauce.  My daughter and her friend made a spectacular salad to go along with it with a fantastic "bashed" walnut, basil, balsamic dressing they found in the Jamie Oliver cookbook.  Their special ingredient in the salad was blueberries.

Roasted Pork Riblets
original recipe here

2+ lbs. baby back ribs or pork side ribs
2 tbsp. olive oil
1/2 cup red wine
1/2 chopped onion
1 garlic clove, crushed
2 tbsp. coconut aminos
1/2 tsp. Chinese 5 spice seasoning
salt and pepper to taste

Heat the oil in a large ovenproof pan and saut√© the garlic and onion; slice the ribs to single riblets and add them to the pan. When the riblets are browned transfer them to a slow cooker or set aside (you should have a pre-heated 300 oven if not using a slow cooker) add the wine, coconut aminos, 5 spice seasoning, salt and pepper to taste to the onions and garlic in the pan and deglaze. Pour everything into the crockpot and combine (or return ribs to skillet and combine).  You can add a little water if it looks too dry.  There should be enough liquid to cover the bottom 1/4 inch of the meat. Cook in the slow cooker on high for 3 hours or low for 6 hours.  If going into the oven, cover and roast for 2-3 hours until meat is falling off the bone.

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