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Ginger Braised Country-Style Ribs
Ginger Braised Country-Style Ribs Serves 6 75 mL soy sauce 5 tbsp 75 mL minced ginger 5 tbsp 15 mL minced garlic 1 tbsp 10 mL dark sesame oil 2 tsp 1 country-style ribs, about 2 lb 1 slab 15 mL vegetable oil 1 tbsp 250 mL chicken broth 1 cup 50 mL medium-dry sherry 1/4 cup 15 mL brown sugar 1 tbsp 15 mL corn starch 1 tbsp For marinade, combine 2 tablespoons soy sauce, 2 tablespoons ginger, 1 tablespoon garlic, and 1 teaspoon sesame oil. Rub marinade into pork and place in a shallow covered container or in a sealable plastic bag. Marinate, refrigerated, for four hours to overnight. Heat oil in casserole or saucepan just large enough to fit pork. Over medium-high heat sauté remaining ginger for a few seconds then add remaining soy sauce and sesame oil, broth, sherry, and sugar. Bring to a boil, reduce to a simmer, and add pork. Cover loosely. Simmer pork for about one hour or until internal temperature reaches 160ºF (70ºC) on meat thermometer, turning once. Remove pork and keep warm. Skim any fat from surface and simmer for another minute. Thicken lightly by whisking in cornstarch combined with one tablespoon cold water. Pour sauce over sliced country-style ribs. Visit www.porkpeople.com for more recipe ideas. - News Canada
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