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Pork Short Ribs with Celery and Apple Sauce

Pork Short Ribs with Celery and Apple Sauce

9 reviews
READY IN 2 hours 10 minutes
PREP TIME 2 hours
COOK TIME 10 minutes
SERVINGS serves 4

Pork short ribs are a BBQ favorite and rightly so, yet is this recipe a real treat when the weather doesn't allow to dine outside.

It takes a bit of preparation, but as always with cooking goes a bit of patients a long way.

The broth provides for a delicious sauce and combined with the crunchy celery and sweet apple sauce is this a dish to show of to your friends..  

Ingredients

  • For the short ribs:
  • • 1 kg short ribs
  • • 1 medium size carrot (roughly chopped)
  • • 1 stalk celery (roughly cut)
  • • ½ medium size onion
  • • 250 ml home- made chicken stock
  • • 2 bay leaves
  • • 60 gr lard
  • • 30 gr turmeric powder
  • • oil for deep frying
  • • salt & pepper
  • For the vegetables:
  • • 2 stalks celery (cut in 8 cm, 3 ½ inch long strips)
  • • 1 medium red onion (sliced into half moons)
  • • 150 gr radish (cut in 8 cm, 3 ½ inch long strips)
  • • 30 gr fresh cilantro leaves, or parsley
  • • 60 gr olive oil
  • For the apple puree:
  • • 1 large apple
  • • Juice of ½ lime

Directions

  • 1• Divide the short ribs in 4 equal portions
  • 2• Heat on the first day the lard in a Dutch oven on medium heat. Season the ribs with a little salt and fry them until browned on all sides. Add the carrot, celery, chicken stock and bay leaves, braise on low heat until the ribs are cooked about 1 to 1 ½ hour. You should be able to easily pierce a knife through.
  • 3• Remove the ribs from the pan, allow cooling and store in the fridge.
  • 4• Strain de stock through a fine sieve or cheese cloth and place this also in the fridge. Discard the veggies.
  • 5• Boil the apple with a little water and the lime juice until soft, about 5 minutes. Blender smooth and store in the fridge as well.
  • 6• Slice the vegetables on the second day in strips
  • 7• Heat a deep fryer to 180 degrees (325 F)
  • 8• Scoop the fat, which has now hardened on top of the stock, from it. Preserve the fat for later use. You will now have a jelly like stock.
  • 9• Combine the ground turmeric with a little water to create a paste. Brush the paste all over the ribs.
  • 10• Heat the olive oil in a skillet to medium heat and fry the veggies until softened, but still crunchy 3 to 4 minutes. Season to taste.
  • 11• Deep fry the ribs until golden brown, about 3 minutes, drain on kitchen paper.
  • 12• Scoop some cold jelly stock on plates followed by the vegetables. Top with the fried ribs and a spoonful of apple puree on the side.

Tags

Nutrition Facts

  • Calories
    989.3
    49%
  • Total Fat
    74.9 g
    115%
  • Sat. Fat
    29.7 g
    149%
  • Sodium
    88.1 mg
    4%
  • Carbs
    11.9 g
    4%
  • Fiber
    3.0 g
    12%
  • Protein
    63.5 g
    127%

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