Browned country-style pork ribs were braised in broth, ginger and the juices and zests of a lime, orange and lemon. Tantalizing flavor and aroma! And the recipe was borne out of panic.
Life is full of surprises. Sometimes, no matter how pleasant the surprise, it can throw you into a panic. Like when people you’d love to spend time with suddenly call and announce that they will be arriving in a hour. For dinner. They’re bringing food but you know you have to prepare something too.
That was exactly what happened two nights ago. Speedy’s brother, Buddy, and his once and future bride, Laura, were coming over and I had about an hour to cook dinner. Good thing that there was country-style pork ribs in the fridge that were semi-frozen. They could be thrown directly into a very hot pan where they can thaw and brown with no problem.
- 8 country-style pork ribs
- 1/2 cup bone broth
- 1 teaspoon grated ginger
- salt
- 1/2 teaspoon pepper
- 1 generous pinch sugar
- juice and zest of one lime
- juice and zest of one orange
- juice and zest of one lemon
- honey
- sliced scallions
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Heat a cast iron pan. Arrange ribs in the pan in a single layer. Over high heat, brown both sides.
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Turn the heat to low. Pour in the broth. Sprinkle in the ginger, salt (how much depends on how bland or salty the broth is), pepper and sugar.
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Add the zest of all three fruits.
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Squeeze the juices directly over the pork ribs.
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Cover the pan tightly and let the pork ribs braise for 45 minutes. By that time, the meat should be tender and most of the liquid should have been absorbed.
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Drizzle honey over the pork ribs to give them a nice sheen and to balance the flavor.
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Garnish with scallions.
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Serve the three-citrus country-style pork ribs in the cast iron pan.
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