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Country Ribs Braised with Curried Carrots & Coconut Milk

August 19, 2012

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My fridge was absolutely loaded with carrots I’d picked at the farm, so the other day I made a cold curried carrot soup recipe from Epicurious.

I’d made it before & deemed it delicious, but this time I didn’t have a big crowd to serve it to — there were just the two of us — so I had a lot left over.

That’s when I decided to see how it might work as a braising liquid for the country ribs I also had on hand.

Afterall, the soup’s consistency wasn’t very different than the carrots etc that go into a pot of braising osso bucco.

The flavor profile, however, was very different. But carrots, curry & coconut milk all go beautifully with pork.

Happily the resulting dish was a hit!

You’ll Need:

Curried Carrot Soup, prepared as per Epicurious

1 package bone in country ribs – about 6 or 7

2 tbs canola oil

1 cup white wine

A large Dutch oven with a lid

Roughly chopped cilanrtro for garnish

Steps:

1. Heat the canola oil in the Dutch oven over medium high heat on the stove.

2. When it starts to shimmy, add the country ribs & brown, about 5 minutes for each side.

3. Pour the carrot soup over the ribs, give a good stir, cover the pot and pop it into a 325 degree oven. If you have a convection fan, turn it on.

4. Let it cook for about an hour. Then give it another good stir & add the white wine.

5. Cover and continue braising in the oven about another 45 minutes. The meat will be extremely tender & fall off the bone.

6. Then remove the cover & cook another 10 minutes or so, allowing the pork to brown up a bit.

7. Garnish with roughly chopped cilantro & serve with rice.

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From → Food & Cooking, Pork

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