Pork: Country Pork Ribs with Crispy Smashed Potatoes

By JoFClark

Williams Sonoma

Ingredients

• 4 obs country style pork ribs
• 2 t kosher salt, plus more, to taste
• 1/2 t freshly ground black pepper, plus more, to taste
• 2 T plus 2 t vegetable oil
• 4 large shallots, halved
• 8 garlic cloves, peeled
• 1 1/2 cups chicken broth
• 2 T fresh orange juice
• 1/2 t ground cloves
• 1/2 t grated orange zest
• 3 T firmly packed light brown sugar
• 2 t Dijon mustard
• 1/4 t red pepper flakes
• 2 1/4 lb fingerling or baby new potatoes
• 1/4 cup dry white wine
• 2 T veal or beef demi-glace
• 2 T unsalted butter, cut into 2 pieces
• 2 T olive oil
• Minced fresh flat-leaf parsley for garnish

Preparation

Step 1

Preheat oven to 350 degrees

Season the pork ribs with salt and black pepper. In a small roasting pan over medium-high heat, warm the 2 T vegetable oil until almost smoking. Working in batches, brown the ribs on all sides, about 2 minutes per side. Transfer to a large platter.

Reduce the heat to medium and add the 2 t vegetable oil to the pan. Add the shallots and cook, stirring occasionally, until browned, about 3 minutes; add the garlic during the last minute of cooking. Add the broth and orange juice and stir to scrape up the browned bits. Add the cloves, orange zest, brown sugar, mustard, red pepper flakes, the 2 t salt and the 1/2 t black pepper and stir constantly until the sugar dissolves. Place the pork ribs, meaty side down, in the pan and cover tightly with aluminum foil. Transfer to the oven and roast until the pork is tender, about 2 hours and 40 minutes.

Meanwhile, fill a 4 quart saucepan with 1 1/2 inches of water and place a steamer insert inside. Set over medium-high heat, cover and bring to a boil. Put the potatoes in the insert, cover and steam until tender, about 25 minutes. Transfer to a bowl and set aside.

Transfer the ribs to a carving board and cover loosely with foil. Using a slotted spoon, transfer the garlic and shallots to a food mill and pass them through the mill. Return the pureed mixture to the roasting pan, set over high heat, and add the wine and demi-glace. Cook, stirring occasionally, until the sauce is reduced to 1 1/2 cups, about 15 minutes.

Meanwhile, finish cooking the potatoes: Using a spatula, smash the potatoes to 1/2 inch thickness. In a large nonstick fry pan over medium high heat, melt 1 T of the butter with 1 T of the olive oil. Add half the potatoes and cook, turning once, until browned on both sides, 3 to 4 minutes per aside. Transfer to a warmed serving bowl. Repeat with the remaining butter, olive oil and potatoes. Season with salt and black pepper and garnish with parsley.

Carve the ribs and arrange on a warmed platter. Serve immediately with the potatoes and sauce.