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…

 

We have been getting whole, rind-on pork belly pieces quite regularly in our store lately and I very much wanted to roast a nice chunk for supper one night. Apple and sage always make a great pairing with pork in all forms and I decided to prepare the roast ahead of time in a way that the meat would be infused with the fragrances while cooking… Read More →

The other day, I came across a blog with a recipe for pork loin stuffed with garlic and mint that looked ideal for a small roast I was already in the process of thawing. Sadly, I forgot to bookmark the link, otherwise I would share it with you here but, as it happened, I was unable to find any fresh mint at either of our stores. I still had the roast needing to be cooked in some fashion, though, and, since I had some fresh sage leaves left from a recent use, I decided to those with the roast along with apple and a little grainy mustard…Read More →