Pork Ribs with Ginger Ale and Celery ColeslawPork
4 racks pork back ribs
2 onions (medium, sliced)
4 cups chicken broth (OR pork broth)
2 cups ginger ale
1 1/2 cups dry vermouth
1 tablespoon chili sauce (such as Sriracha)
3 sprigs thyme (fresh)
3 whole clove
1 bay leaf
1 whole star anise
1 stick cinnamon (such as Saigon)
cooking oil (High-heat, for grill or grill pan)
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1Preheat the oven to 325 degrees F.
2Meanwhile, in a large saucepan or small stockpot over medium-high heat, combine onions, celery, broth, Ginger Ale, vermouth, chili sauce, thyme, cloves, bay leaf, star anise, and cinnamon and bring to a boil. Cover and set aside.
3While broth mixture is coming to a boil, season ribs with salt and pepper. Preheat a grill to high heat and lightly oil the grate or place an oiled grill pan on the stovetop over high heat. Cook ribs, in batches if necessary, until well browned, 3 to 4 minutes per side.
4Transfer ribs to a very large roasting pan and add broth mixture. Cover tightly with a lid or foil and bake until pork is tender and beginning to pull away from the bones, 3 1/2 to 4 hours.
5Remove ribs from roasting pan and cover to keep warm. Place roasting pan on stovetop over medium-high heat, straddling two burners if necessary. Cook remaining liquid until thickened, about an hour.
7To serve, cut ribs into 2- to 4-rib sections and brush with thickened sauce. Place a tangle of Celery Coleslaw on serving plates and arrange a few rib sections on top.
PER SERVING *
|Calories100Calories from Fat25|
|% DAILY VALUE*|
|Calories from Fat25|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.