Fuji Apple Roast Pork Ribs
by Xinyu on 12th Apr, 2012
Served together with the pork ribs is a medley of roasted root vegetables. I decided that using potatoes all the time was getting boring, so instead I used several different root vegetables, many that are quite unfamiliar to me (and most Asian taste-buds). It took a bit more work, but the mix turned out quite tasty and different with every bite.
Fuji Apple Roast Pork Ribs
Pork ribs , fuji apples , apple juice , ground cinnamon , ground cloves , brown sugar , light soy sauce , bay leaf , sugar , dijon mustard
- Pork ribs
- fuji apples
- apple juice
- ground cinnamon
- ground cloves
- brown sugar
- light soy sauce
['light soy sauce']
- bay leaf
- dijon mustard
Recipe:Cut fuji apples into small pieces, removing the skin. Prepare braising liquid by combining in a roasting pan the apples, cinnamon, cloves, brown sugar, light soy sauce, one bay leaf, and a bit of apple juice. Simmer until apples start to turn soft. The liquid should taste sweet and salty.
Add the pork ribs to the pan. Ideally, most of the ribs should be submerged in the liquid; if not, try adding a bit more apple juice till the liquid covers at least the bottom half of the ribs. Continue simmering, and loosely cover the pan with aluminum foil. Braise till pork just begins to get tender, ocasionally spooning the braising liquid over the top of the ribs, and turning the ribs over once.
Remove ribs and put aside. Reduce the braising liquid, and strain into a bowl. Add the pieces of apples into the strained liquid if possible; by now the apples should have mostly disintegrated into the liquid. Make sure none of the spices are transfered to the bowl. Save half of the braising liquid for a sauce. Add more cut and peeled fuji apples to the other half, and then puree till smooth. Add a dollop of dijon mustard, and sugar if the baste does not taste sweet enough (it should be fairly sweet). Salt to taste.
Baste ribs liberally, and then roast in the oven at high heat till surface is well caramelized. Serve.
Note: Make sure the ribs aren't over-braised; if they are too soft, the texture will be wrong.
Roasted Root Vegetables
Potatoes, sweet potatoes, carrots, parsnips, beetroot, celeraic, garlic, parsley, salt, pepper, olive oil
Lightly oil beetroot. Roast whole with skin on till tender when a fork is inserted. Leave to cool slightly, then peel off the skin. Cut into regular chunks.
Cut potatoes, sweet potatoes, carrots, parsnips and celeraic into regular chunks, peeling the skin where required. Peel skin of garlic and smash slighty. Transfer everything (not including the beetroot) into a bowl, and toss with olive oil, salt and pepper.
Spread onto a roasting pan and roast in the oven till tender. Remove from oven, transfer into a bowl, and combine with the beetroot and chopped parsley.