Country-Style Pork Ribs, with Sweet Potato & Applesauce

Pork and apple are flavors that do happen to marry well.  Sweet potato, that too, and I did happen to have a mucking big one that had been sitting around from an earlier farmer’s market just begging me to use it somehow in a meal made last weekend.

I’ve lucked into a good pastured supplier of pork, Laurel Ridge Farms, in Litchfield, Connecticut.  If you stay away from the tenderloin, they are even affordable (and to be honest, tenderloin isn’t remotely my favorite cut to begin with).

1.5 – 2 lb pastured country style ribs
1 onion, chunks

1 large sweet potato

Marinate:
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
cracked black pepper
chili powder, your choice of heat level, but I’d recommend not blazing

Cooking sauce:
3/4 cup unsweetened applesauce, preferably a good local source
1/2 – 1 teaspoon allspice
1/2 – 1 teaspoon chili powder
1.5 tablespoon mustard *

ground black pepper
2 large cloves garlic, diced
2 tablespoons Worcestershire sauce
1 cup water

Cut off excess fat.  Marinate the meat in the above marinate for at least four hours, or overnight.  Flip it over in the marinate periodically (and refrigerate of course).

Brown the meat in a covered pot.  Preferentially use a pot that is also oven-safe, otherwise be prepared to transfer after the browning step.  I covered it for ten minutes and held the temperature at medium high, then flipped the pieces over.  This generates enough liquid that the meat won’t burn.  After flipping and browning the other side, I drained off the liquid (reserve if you like, let chill in the fridge and skim off the fat for other uses).

Just before entering the oven

It wasn’t quite brown enough, so I put the pork back for another five minutes — without the liquid it will brown faster so watch it.   Remove from heat, mix up the sauce ingredients, and pour over the meat.  Add the onion as well.  Place in an oven pre-heated to 300 F for pasture-reared pork, perhaps 25 degrees higher for supermarket pork.   I’d broken up my chunks of meat into smallish portions, and there was amazingly only one bone in this collection.  Anyhow, cook in oven for two hours, covered.  Check occasionally towards the end for liquid levels; you don’t want it to end up soupy but you don’t want it to burn either.  Anyhow about 30-40 minutes before the end of cooking, add in your sweet potato, which should be cleaned and chopped into large chunks, oh about an inch and a half long.

Remove from oven and serve.

Ready to serve

Resources:
Pork – Laurel Ridge Beef
Applesauce – Blue Jay Orchards
Garlic, Onion, Sweet Potato – Litchfield Farmer’s Market
* Mustard – Leftover from the Paleo pot luck.  Dijon would also work.

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
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6 Responses to Country-Style Pork Ribs, with Sweet Potato & Applesauce

  1. Oh this is lovely – your flavor combination sis fantstic – balsamic with sweet potatoes is very clever!

    I can imagine all of the spicy and sweet flavors coming togetehr in a beautiful symphony 🙂

    chow! Devaki @ weavethousandflavors

  2. What a lovely dinner idea. The ribs look really good.

  3. Courtnie says:

    What a delicious pork sauce! Forgot I didn’t have applesauce so I blended an apple and all other ingredients in a ninja. I also used a crock pot because I’m lazy and had all day! I skipped the sweet potatoes but wish I hadn’t as it was a bit dry on it’s own.

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