HARD CHERRY PORK RIBS
If there’s anything you’ll learn about me is that I love making sweet and savory recipes; and pork…anything from the pig, really. My Hard Cherry Pork Ribs go steps further with boneless pork loin ribs, seasoned in…well, the seasonal warmth of cinnamon and nutmeg; immersed in a sweet, tart, almost treacle-like glaze, with a tangy, mustardy heat, that can only be best described as pork cherry candy. And they’re glorious!
PREP/COOK TIME: About One Hour
Makes 6 – 7 Servings
INGREDIENTS
1 Tbs – Extra Virgin Olive Oil
1 Tbs – Unsalted Butter
3 Lbs – Boneless Pork Loin Country-Style Ribs
2 Tsp – Kosher Salt
1 Tsp – Course Ground Black Pepper
1 Tsp – Ground Cinnamon
¼ Tsp – Ground Nutmeg
¼ Cup – Dark Brown Sugar
½ Cup – Sundried Bing or Dried Black Cherries
¼ Cup – Cherry Preserves
½ Cup – Extra Dry Vermouth
2 Tbs – Spicy Brown Mustard
1 Cup – Coca-Cola
THE NITTY GRITTY
In a large bowl, season ribs with salt, pepper and spices; combine evenly and set aside for 10 minutes.
In a 12” non-stick pan, warm butter and oil at high heat till butter is completely melted. Add ribs; sear on all sides (about 3 – 4 minutes).
Add brown sugar, stir to coat; cook till sugar begins to bubble (about 2 – 3 minutes). Add cherries, preserves and vermouth; stir to combine. Simmer till liquid reduces by half.
Add in mustard and stir to combine. Add Coca-Cola; cut heat to medium high and let ribs simmer, stirring occasionally, till sauce reduces to a thick, rich glaze.
Before serving, let ribs rest for about 1 – 2 minutes; allowing glaze to thicken even more.
Garnish with thin ribbons of fresh mint and enjoy!!
DECEMBER 5, 2018
