Sweet Sour PORK back RIBS-also Pasta dish

Finger licking greatness with fall off the bone meat over top a rustic potato mash.
Italian ingredients meld with a few unsuspected ones to create slow cooked ribs. 
A surprising pasta was created from the leftover, luscious sauce.  Delizioso.

Here, these ribs were served over top a small hill of rustic mash:  potatoes, sweet potatoes cooked in chicken stock. 
A few dollops of butter and olive oil were added, along with sea salt, granulated garlic and few Italian dried herbs.

With a chill still remaining in our Spring's air, why not think of making slow cooked ribs.
These sweet and sour, fall off the bone pork back ribs were enjoyed in an informal elegance.
Served on a soft pillow of mashed sweet and Yukon gold potatoes revealed greater appetites.
Myself and Mommy may not be enthusiastic carnivores, however, we sacrifice ourselves for the guys.
This one certainly became one of our top 5 meat dishes ever had at my table.

Mom quickly asked me if I had the recipe all printed out for her to replicate.
Now, that's when you know you've got a winner on hand.
The excess sauce turned out to serve beautifully with pasta ;o)
***
Whatever you do, don't get discouraged at the longer list of ingredients...
you won't regret having set a little time aside to treat yourself and your fortunate guests.

Also, don’t forgo the technique used to make these ribs...
it’s best not to deviate on this one.  

slow cooked
Sweet and Sour PORK back RIBS
Plus a possible Pasta dish with a few broccoli florets (or other vegetables)...
tossed into the warmed leftover sauce.

Cooked in a very large oven-proof dish with cover.
Takes 2 hours+ to marinate...and 3 hours in the oven.
Serves 2-4 persons depending on how it's served.

PRINTER VERSION

INGREDIENTS:
(American / Metric measures)

. 3 lbs. (~1.5 kg.) Pork back ribs
Marinade (makes about 3 cups worth): 
. 4 large garlic cloves
. 1/4 cup (60ml) Balsamic vinegar
. 1/4 cup (60ml) Red Wine
. 1/4 cup (60ml) White wine
. 1/4 cup (60ml) frozen, orange concentrate
. 1/4 cup (60ml) Grapeseed oil
. 1/4 cup (60ml) Olive oil
. 1/4 cup (60ml) water
. 1/8 cup (30ml) Porto or medium Sherry
. 1/8 cup (30ml) fancy Molasses (or Honey)
. 1/8 cup (30ml) Ketchup
. 2 Tbsps. (30ml) Dijon mustard
. 2 Tbsps. (30ml) grain mustard
. 2 Tbsps. (30ml) Tomato paste
. 2 Tbsps. (30ml) Apple cider vinegar
. 2 Tbsps. (30ml) lemon juice
. 2 Tbsps. (30ml) Worchestershire sauce
...Seasoning:
    . 1 tsp. (5ml) each sea salt and garlic powder
    . 1 tsp. (5ml) each dried herb: basil, marjoram, tarragon
    . 1 Tbsp. (15ml) ground Anise seed

PREPARATION: 

As best possible, remove the excess fat from the ribs.  

Then, slice them into pieces of two ribs.  

Also, make slits at the mid parts of the membrane.

Marinade:  

1. Mix and blitz ALL ingredients into a blender.
2.. Place all the rib pieces into a very large container and pour ALL the marinade juice over them. Marinate the ribs for at least 2 hours or until overnight is best.  Later, REMOVE the ribs from the refrigerator about 1 hour before baking.

Oven Baking: 

. Pre-heat the oven to 400F/200C/Gas6 .

. Position rack at the bottom of the oven.

. Prepare a very large baking sheet, lined with a heavy duty aluminum foil.

3. Remove each pork rib from the marinade, making sure to drip and let leak each piece before placing the meat part facing down onto the pan.
4. Meanwhile pour the marinade into the very large oven proof dish with its cover.  Set aside.  
5. BAKE the ribs for an initial 25 minutes until well seized and caramelized.
6. Remove the ribs from the oven.  RAISE the oven rack one level upwards.  Also LOWER the heat to 325F/160C/Gas3.  Meanwhile, let the ribs rest in the pan.
7. Place the oven dish with cover into the oven to start cooking ONLY the marinade juice for 15 minutes while ribs are resting.
8.  Right before the time is up for the marinade, gently detach each rib piece off the aluminum. 
9. Place the ribs into the cooking marinade and continue slow cooking for 1-1/2 hours with cover. 
Tip: add a parchment paper over the meat before adding the cover.
10. Afterwards, close the oven heat and leave the ribs alone for another 30 minutes.   Serve and enjoy. 

***

Suggestion with the leftover, cooked sauce:

Use it in a pasta dish with some broccoli florets...
or other vegetable of choice.

Whether you'll be making these dishes for a festive occasion or not...

please do give these succulent ribs and/or pasta a try sometime soon.

Here's to memorable family moments and unforgettable meals.
Have a lovely week and flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.