Last Sunday I tried a new rib recipe. This time I did not do my usual BBQ/Guava/Tamarind marinade and glaze. I got the recipe from Tyler Florence (Food Network)...and I have to say that I am beginning to appreciate Tyler more these days. I made some minor modifications to the recipe to my own taste --as I like to do.
These babybacks (2 slabs) were braised in the oven in apple juice (6 cups) and apple cider vinegar (1/4 cup) - alongside some collard greens. I kid you not...these were the best collards I've ever had. But should I have been surprised? Pork fat and collard greens are a match made in heaven. What I did not expect was how the apple juice and apple cider vinegar turned into this wonderfully sweet and sour syrupy gravy...with a slightly smoky flavor. This glaze was a most delightful complement to both the ribs and the greens! I had to stop myself from saying, "Yum-O" (apologies for the Rachel Ray reference). Ribs and collards took about 3 1/2 hrs at 350F.
I also followed Tyler's advice and made some whipped sweet potatoes as a side dish. I blended OJ, half-and-half, nutmeg, cinnamon, maple syrup (my addition) and roasted sweet potatoes in the food processor. This was the first time I ever whipped sweet potatoes in the food processor (I usually put it through the food mill) and it was not only quick but the texture was really light and airy.
All in all a pretty good Sunday dinner.
The original Tyler Florence recipe can be found at: http://www.foodnetwork.com/recipes/tyler-florence/baby-back-ribs-and-young-collards-braised-in-apple-juice-recipe/index.html
How did I adapt Tyler's recipe?
1) Seasoned the rib racks liberally with Lawry's seasoning salt and Hungarian smoked paprika (very easy to find these days) before browning them.
2) I used less apple juice and apple cider vinegar (I believe Tyler used 1/2 gallon of apple juice and 1/2 cup of vinegar---I used 6 cups of apple juice and 1/4 cup vinegar).
3) I did not use young collard greens (mine were seniors) which is why I cooked the greens and the babybacks for much longer than Tyler prescribes.
4) I turned the oven temperature up to 400F at the end to help the glaze caramelize - at this point I just kept the side of the baking dish with the greens covered with foil. You don't want the greens to crisp up.
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Just looking at it makes me hungry. Looks like a picture from a recipe book. Looking real good.
ReplyDeleteIt was so easy, Terase. The oven does all the work. You should try making it.
ReplyDeleteI don't eat much meat - this dish reminds me of what I am missing. I respond to the color of what I eat as well - how did the ribs get such color?
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ReplyDeleteThe color comes from the sugars in the apple juice which caramelize on the meat.
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