This year, I’ve been known to braise then graze. Most often, I bake fish; broil or bake beef and pork; and bake or boil chicken, but my favorite preparation may be to braise! Earlier this year, I braised some steak I dredged in gluten-free flour and cooked with a flavorful broth. The result inadvertently mimicked my grandmother’s beef and noodles. In fact, my sister, who thought this was a deliberate replication said, “You nailed it! You can fix this for my birthday,” when she sampled the dish. I confessed it was a happy accident.
One of the benefits of braising is the tenderness of the meat when it’s done. My grandmother used a pressure cooker to achieve this effect. Pressure cookers scare me. I always visualize food on the ceiling that has spewed through the valve at the top. I think I’ll stick with braising.
The other day, I had some country style pork ribs on hand and lots of rain outside. I wasn’t willing to fight the elements to use the grill so I decided to braise the ribs. I can’t say this was a well-thought plan. It is more aptly described as a few decisions based on convenience. I threw some balsamic vinegar, tamari, and a splash of olive oil in an enameled cast iron pot and added a little sugar. The mixture tasted pleasantly salty with a subtle tang.
I placed the pot over medium heat and allowed it to come to a boil while I stirred until the sugar melted. I then placed each rib, unseasoned, into the liquid and immediately turned it so that both sides were coated. Once all of the ribs were in place, I added a large stem of fresh mint leaves for an aromatic top note.
As I began the braising, I had the thought that the flavor profile would have been a good choice for lamb. I wasn’t sure how it would play with pork, but I always throw things together and hope for the best. Usually, it works out.
Braising can be done in the oven or on top of the stove. I used the top of the stove. The idea is to keep the heat low and cook for a long time. I placed the covered pot over a very low flame and set the timer for an hour. Once the hour had passed, I turned the ribs again, sprinkled in a little cayenne, mignonette pepper, and garlic powder for good measure, gave it a stir and continued to cook for another hour.
The results fall off the bone as expected with this cooking technique. The color is dark, almost black, and the flavor rich. There’s plenty of salt from the tamari. There’s no noticeable sweetness, but the sugar has helped create the illusion of caramelization that makes the burned edges of barbecue so appealing.
The flavor is not wholly familiar. It’s lacking any mustard or tomato base that would be typically associated with country style ribs. And of course there’s no smokiness. Nonetheless, the ribs are satisfying and delicious.
I’ll make these ribs again to nail down the actual measurements for a recipe, then we’ll test that recipe a few times to make any needed changes before it is approved for publication. All Cooking2Thrive original recipes are tested a minimum of three times. Some are tested many more.
Once the recipe is perfected, all you’ll have to do is follow the instructions to braise then graze!