Experiment: Apple Baked Ribs

Apple Baked Ribs

Since posting my Apple-Sage Pork Ribs recipe not long ago, I have been playing with the basic theme and today’s post represents one little experiment I tried…

Basically, I wanted to do something a little ‘saucier’ than the glazed appetizer dish I presented in that earlier post and I changed the cooking process somewhat. Basically, I marinated the ribs for a full 24 hours in a fairly liquid marinade composed of 1 cup of applesauce, 1 half cup each of dry sherry and water, 2 tablespoons each sugar and Dijon Mustard, a little dried sage and some garlic salt. Afterwards, I baked the ribs in the marinade at 400 degrees, turning them once in the middle of the cooking time.

In the above picture, I have again presented a few of the ribs as an appetizer portion but, in fact, I served the whole pound of ribs (basically about 6 ounces of meat) as a main course with baked potato. The result was really tasty and I think that the sherry had the same effect as red wine does with pork insofar as it intensifies the umami flavors and lends the result a ‘wild boar’ taste.

Anyway, I am not finished playing with this general idea just yet and I am going to be trying something slightly different using smaller rib sections rather than the longer ones used here. Stay tuned…

 

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