Friday, March 17, 2017

Caramel Pork Ribs

Cook the Book Fridays recipe pick for this week is Caramel Pork Ribs. CtBF is an online group of lovely bloggers who are currently cooking from David Lebovitz's cookbook, My Paris Kitchen.

To make this dish, the caramel must be prepared first. There's beer and bourbon in the caramel sauce, which already sounds so delicious! Granulated sugar is cooked in a large pot (one that can be used in the oven, with a cover) to a caramel, colour similar to dark maple syrup, and it will be smoking, but take care not to burnt it. My caramel turns out great. It was smoking, with the colour of dark maple syrup. I removed the pot from the heat, then add the brown sugar and beer. Mixture will sizzle, then harden. 

Let the mixture cool down a bit, then add the rest of the ingredients; bourbon, cider vinegar, ketchup, ginger, soy sauce, harissa, Dijon mustard, pepper and the ribs. Return the pot to the stove and let come to a boil, turning the ribs now and then to coat with the sauce. Cover and place in the oven to bake for about 1-1/2 to 2 hours. I baked the ribs for 1 hour 45 minutes, turning the ribs every half hour, then remove the cover and continue to bake for another 40 minutes, turning halfway.



The caramel sauce has thickened a bit, with the ribs coated gloriously with the sauce. The ribs are tender and soft, and have soaked up the flavours of the sauce. I thought that this dish is delicious, but it is a little too sweet for me. The next time I would probably either omit the brown sugar or go easy on it.



I served this Caramel Pork Ribs with rice and a green bean dish. The son loves it. There was some leftover, which reheated well the next day, and was finished off by the two men in my house.

The recipe can be found here, or from My Paris Kitchen, on page 187.

9 comments:

  1. Looks scrumptious! Thanks for your tips regards the brown sugar. Making mine maybe tonight...

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  2. My mouth is watering! That sauce looks really great.

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  3. You know I love ribs. And this one with caramel, wah! Faint inducing LOL! Must try it :)

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  4. I agree on going easy on the sugar. Spot on. Mine did not last through the day. They were too good.

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  5. I enjoyed this dish too, Good thought about the brown sugar. I too served it with green beans, the sweetness was screaming for something healthy. Your rubs look great.

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  6. The coloring on your ribs is lovely. Mine became very dark and looked burnt, but that was actually the caramel that made it look that way. These ribs were quite tender and very delicious. I liked this way
    of doing the ribs, simple.

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  7. Just by looking at the pictures made me salivating. .. hee..hee!

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  8. Now your ribs look exactly like David's only your color is prettier, a lighter brown caramel. And, since you said the ribs were tender and soft, I am totally jealous. Hooray for you. I wouldn't mind the sweetness. I am really second-guessing myself and trying to figure out what went wrong. I think my ribs weren't "meaty" enough and maybe I overcooked the sauce at the very beginning. Maybe, just maybe, after reading your post, I will try again.

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  9. Oh, those ribs do look absolutely perfect! This was a pretty good dish, but I can also see your point about it being just a tad sweet. Good tip on reducing the brown sugar slightly!

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