Fall is upon us and soon, the familiar chill I have missed will set in. Around the beginning of October, I think about fresh apples and comfort food. On their own, they are delicious, but have you ever considered putting them together? This week, I feature a recipe where I have done just that.
As I always say, we are very fortunate that we live in the South Valley because of our agricultural abundance and diversity. A 20-minute trip “over the hill” finds us in Watsonville. Though many of its once abundance apple orchards have given way to housing or more profitable berry fields, it is still possible to visit an apple orchard; Gizdich Ranch, being my favorite. While there, you can pick up two of the ingredients for this weeks recipe: Granny Smith apples and fresh pressed apple cider.
When making my Braised Country Style Pork Ribs with Onions and Sauced Apples, do not limit yourself to the cooking method I describe. You may also use an oven-safe Dutch oven with a lid, thereby using one cooking vessel for preparation of the pork instead of two. To reduce the sauce, simply move the Dutch oven, with the pork and onions remaining in it, on the burner.
One of the beautiful aspects of this fantastic pork is that you can serve just about any starch with it. Mashed potatoes, buttered noodles or rice is a lovely compliment. For something extra special, try it with a creamy polenta. Complete the meal with sautéed string beans or a simple green salad.
This week’s column is dedicated in memory of Pauline Lanfri, a longtime family friend and taster of many of my trial recipes over the years.
Braised Country Style Pork Ribs with Onions and Sauced Apples
Serves four
Ingredients
Country style pork ribs, about 3 1/2 to 3 3/4 pounds
2 tablespoons vegetable oil
1 cup pressed apple cider or 100 percent apple juice
1/2 cup white wine
3/4 cup vegetable stock
1/4 teaspoon thyme
1/4 teaspoon sage
2 Granny Smith apples, peeled, cored and quartered
2 large onions, peeled and halved with root fibers removed
Salt and pepper to taste
Step 1: Begin heating a large, heavy bottom frying pan over medium heat and add the vegetable oil. Meanwhile, season the country style pork ribs with salt and pepper. Once the oil starts to ripple, sear the country style pork ribs on all sides until browned, about three minutes per side. Place the pork in an oven-safe casserole or slow cooker. Reduce the frying pan heat to low and add the apple cider or juice, white wine and vegetable stock. Simmer and stir the sauce until the fond in the pan loosens into the sauce. Add the thyme and sage; mix through. Adjust salt and pepper to your taste and add it to the pork.
Step 2: Disperse the apples and onions among the pork and into the sauce. If using an oven-safe casserole, cover tightly with aluminum foil and place in an oven set at 275 for three hours. If using a slow cooker, cover the pot with the lid and set it at high heat for three hours. After time has lapsed, test the pork for fork tenderness. If it’s not, continue cooking checking every 15 minutes.
Step 3: Once the pork is done and apples have broken down, move the pork and onions to the serving platter and tent with aluminum foil. Place the remaining contents in a frying pan and reduce the sauce by 1/3 over medium heat. Pour reduced sauce over the pork and onions and serve.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at Th****************@gm***.com.
