Moroccan Spiced Braised Pork Back Ribs
1.5 kg du Breton Organic pork back ribs
6 cups veal or chicken stock
5-6 tbsp Olive oil
5 cloves of garlic
2 med onion
3 stalks celery
3-4 black plums
2 tbsp Coriander seeds
2 tbsp Cumin seeds
2 tbsp Black peppercorns
2- 2 inch cinnamon sticks
3 inch piece of fresh ginger
Salt to taste
This is my slow cooker recipe, but it can easily be done as a regular oven braised dish. Cut the ribs along every second bone, this makes it easier to brown them and to take them out of the braising liquid.
Generously season the ribs with salt, heat up a few tablespoons of olive oil and brown the ribs in the olive oil. When all the ribs are browned, place them in the slow cooker, deglaze the pan with some of the stock and add to slow cooker.
Chop the onions, celery and carrots into a medium dice and add them to the slow cooker. Place the cinnamon, coriander seeds, cumin and peppercorns in a dry pan and cook on medium heat until fragrant about 2 minutes, then add them to the slow cooker.
Chop the ginger, peel the oranges, reserving the juice, and add them and the remaining stock to the slow cooker. Cut the plums in half removing the pits, and then chop each half into 2-3 wedges, set aside.
Put the slow cooker on low and give it about 4 hours. After 4 hours carefully remove the ribs, strain the braising liquid into pot on the stove. Reduce on low heat until the liquid begins to thicken. At this point I’ll add the reserved orange juice, the plums and adjust the salt.
Pour the reduced braising liquid and plums over the ribs and enjoy.
Recipe provided by John Robertson – Executive Chef at The Big Carrot Natural Food Market