Urban Tavern's Spice-Braised Pork Ribs

By carvalhohm

Ingredients

• Spice rub:
• 1/2 cup fennel seeds
• 1/2 cup coriander seeds
• 2 tablespoons ginger powder
• 2 tablespoons ground nutmeg
• 1 tablespoon smoked paprika
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne powder
• Braised pork ribs:
• 2 racks pork ribs, preferably St. Louis-style, silver skin removed
• Spice rub
• 1 cup apple cider
• 2 cups chicken broth
• 2 cups beef broth
• 2 bay leaves
• Salt and pepper
• 2 1/2 cups diced apples, about 2 apples
• 2 1/4 cups diced onion, about 1 onion,
• Scant 1 cup diced carrots, about 2 carrots
• 1 1/2 cups diced celery hearts, from about 1 bunch

Details

Servings 6
Adapted from webmailb.netzero.net

Preparation

Step 1

*Spice Rub*:
In medium sauté pan heated over medium heat, toast fennel and coriander seeds until aromatic, about 2 minutes. Remove from heat and cool completely.

Grind fennel and coriander seeds to fine powder using spice mill or coffee grinder, then combine with the ginger, nutmeg, paprika, salt, black pepper and cayenne powder to form rub.

This makes generous 1 cup rub, and you may not use all of it for final recipe. Store rub in an airtight jar or sealable plastic bag in cool, dark place up to 4 to 6 weeks.

*Braised pork ribs:*
Coat rib racks generously on each side with spice rub. Refrigerate, uncovered, overnight to season.

Next day, in large saucepan, bring the cider, chicken and beef broths and bay leaves to boil over high heat. Remove from heat and season with salt and pepper to taste.

Heat oven to broiler setting. Place rib racks on rack over rimmed baking sheet. Broil racks until browned on each side, about 2 to 4 minutes per side, depending on the heat of broiler.

Reduce oven heat to 300 degrees. In large roasting pan, combine the diced apples, onion, carrots and celery heart, and place seared ribs on top (pour any drippings from the rimmed baking sheet over the ribs). Pour over hot broth.

Cover pan tightly, first with parchment paper, then layer of plastic wrap, then with layer of foil, creating as tight seal as possible. Place covered pan in oven and braise the ribs for 3 hours.

Remove pan from oven and cool ribs completely. Skim fat from pan and set ribs aside. Strain braising liquid (about 1 quart) into saucepan and bring to boil over high heat. Reduce sauce by half.

To reheat ribs, place ribs in roasting pan and pour sauce over. Place ribs in 325-degree oven and heat until ribs are warmed through before serving.