Thursday, December 8, 2011
Country Style Pork Ribs with a Cilantro White Wine Reduction
Sounds different, huh? I don't think I've ever seen this combination before, but it worked.
I had a bunch of cilantro left over, which I would normally turn into my favorite pesto. But since I had made pesto the week before, I thought why not do something different. That's the fun in cooking, right?
So I took 6 country style ribs, salt and peppered it, and placed it in a large ziploc bag. I also threw in 3 smashed garlic cloves and about 2 tbsp of worchestire sauce. Next, I cut off the stem ends on the bunch of cilantro and added the stems to the ziploc bag (saving the leaves for the sauce later). Tightly close the ziploc bag up and then shake the bag around to mix the mixture. Let it marinate overnight in the fridge.
When ready to cook, I bought a deep skillet to the stove over medium-high heat. Added some olive oil and seared both sides of the ribs. Then I covered the pan with a lid so it can finish cooking the inside. Total cooking time for the ribs was about 15-20 mins (depending on how thick your cut of ribs are). When the ribs are done cooking, I transferred it to a plate, tinted with foil.
Then I started on the sauce. I added a clove of chopped garlic to the same skillet. Then 1 cup of white wine to deglaze the pan. I let the wine reduce by half, then killed the heat and stirred in 2 tbsp of butter. Then tossed in the bunch of cilantro leaves, chopped. To plate, just spoon the cilantro white wine reduction over the ribs.
The cilantro and wine actually worked together. I wasn't sure if one would overpower the other, but the wine had a subtle kick, while letting the cilantro aroma also shine through. The sauce helped keep the ribs juicy as well.