Most bloggers are featuring beautiful BBQ recipes and light flavorful salads these days. I’ve done a few, but on a day like today, I can’t say it’s my first choice. Today is braising weather. Our summer has not yet even begun and with rain and wind like we’ve had, it’s a perfect day for staying inside. Not that bad weather would deter me from barbequing. I grew up in Saskatchewan and if it’s -20 C or warmer, it’s a good day to BBQ. We’re crazy Canucks, what can I say. But there are some days where a person longs for cozy relaxing dinners that are spicy and get a sweat going, yet sweet and soothing to the soul. I’m typing this as it bakes in the oven and the spice is actually making my cheeks turn red and hot to the touch. I haven’t even tasted it yet. I’m excited.
Feel free to use the rub on any red meat and bbq away if the cut of meat is tender enough. Serve this up with some corn and baked sweet potatoes and you’ll be very satisfied with the results. As for us, it’s a perfect night to wrap up in a cozy sweater and fuzzy slippers and forget that summer is upon us, the way only braised meat can. However, braising meat over a bed of hot coals served on tin plates in front of a roaring fire would be heaven…..
Sorry, I drifted off there. I love finding ways to use inexpensive cuts of meat, that take them from poor man’s food to extravagant. This is one of those dishes. If you only make one dish this summer, pick a rainy day and choose this!
If you’re organized enough, make the sauce a day ahead. It allows the flavors to merry better. I had planned to make the ribs tomorrow, but forgot one of the key ingredients for the dinner I had planned for tonight. I had planned to make Baked Rock Fish and Peaches with a Millet, Feta and braised Radish Salad. I went to the grocery store, bought everything I needed, well almost everything but the feta of course. There was no way I was heading back out after running errands for 2 hours. That may not seem like a long time, but in a small town where it only takes 5 minutes to drive anywhere, it is! So stay tuned for the Rock Fish recipe that will be posted on Sunday.
A recent addition of Flavors, the magazine, loosely inspired this recipe.
Note: You’ll want to soak the kidney beans overnight or for 1 hour in boiling hot water before starting this recipe, if you plan to make the Roasted Potatoes and Kidney Beans. This with serve well with mashed sweet potatoes or mashed white beans.
Make this ahead of time and leave yourself the option of “heat and serve.” Much like chili, the flavors are always better on day two anyway.
Espresso Paprika Braised Country Style Ribs with a Honey Chipotle Glaze
- 2 lbs of country style pork ribs
1 medium sized onion, chopped
1 head of garlic
4 cups beef broth (preferably home made)
Espresso Paprika Rub
- 1 Tbsp finely ground coffee
1 tsp chili powder
1 Tbsp raw cane sugar
1/2 Tbsp paprika (I used 1/4 Tbsp regular and 1/4 Tbsp smoked but whatever you decide is fine)
1 tsp cumin seeds
1 tsp salt
Using a mortar and pestle, lightly break open the cumin seeds. Place the cumin seeds and all the remaining ingredients in a bowl and mix until combined. Rub the mixture into the pork ribs until completely covered. In a large heavy bottom skillet or oven safe pot with a lid (I used a Le Creuset French Oven), add 1 Tbsp of oil. Brown the meat on all sides. You may need to do this in batches depending on the size of your pan. Remove the ribs and set aside.
Preheat oven to 350 F. Add the butter and the chopped onions to the pot. Cook until onions are golden. Meanwhile, take the head of garlic and break it apart. Peel the cloves. Add the garlic to the onions and cook for 1 minute. Add half the beef stock to the pot and scrap up all the brown bits at the bottom of the pan. Add the meat back to the pot, along with any juices that may have accumulated. Add enough broth to cover the meat about halfway. Cover the pot with the lid and bring the contents to a simmer. Place the pot in the oven to cook for 2 hours or until the meat is very tender.
Start cooking the beans once the meat goes in the oven. Scroll down to start making the potato recipe while you wait.
|Don’t be afraid of the garlic. These are big flavors.|
|Before they go in the oven.|
Don’t skip this yummy sauce. It’s what really makes it!
Honey Chipotle Sauce
- 1 medium onion, finely chopped
1 garlic clove, minced
1/4 tsp crushed chipotle peppers (less or more depending on your heat tolerance)
1/4 cup honey
juice of 3 oranges and the rind of 1 (preferably organic, especially when using the peel)
Add all the ingredients to a small pot except the rind (and the chilies if you don’t like it too spicy). Bring to a boil and simmer until reduced to 2/3 the original amount, approximately 15 minutes. Add the rind and allow to sit. Serve hot over the Espresso and Paprika Braised Country Style Ribs.
- 8 cups of chopped baby potatoes
2 Tbsp olive oil
2 tsp salt
freshly ground pepper
2/3 cup raw kidney beans, soaked overnight
Cook the beans according to the package directions. Meanwhile clean and chop the potatoes to approximately the size of a thumb print. Toss the potatoes and cooked beans in oil, salt and pepper. Bake the potatoes and beans at the same time as the ribs for the remaining hour. The beans will burst. This is a good thing. It allows the beans to be mixed throughout the potatoes and make it more palatable even for those that don’t care for kidney beans (such as myself). Toss every 20 minutes or so to keep moist. If you care for them a little crispier, feel free to broil them for a few minutes.
Serve the braised meat over a bed of potatoes and beans. A bowl type plate works great. Add a 1/4 cup of broth and top with Honey Chipotle Sauce.
You may want to serve this dish with corn, honeyed carrots or a separate bowl of fresh spring greens and a lemony vinaigrette.
If you are serving this to a group, consider removing the braised garlic from the braising liquid. Place the braised garlic in a bowl and serve along side crusty bread and bold cheeses as an appetizer.