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Teriyaki Pork Ribs Braised With Prunes |
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Serves: 6 Print this RecipeThe inspired juxtaposition of salty, tangy teriyaki and sweet, plush prunes is glorious. You don’t have to do anything except introduce the ingredients and give them time to meld. Here they are teamed with country pork ribs. 1/2 cup teriyaki sauce 2 1/2 pounds country-style pork ribs 12 pitted dried plums (prunes, about 3 ounces) 1/2 cup boiling water 1 cup beef broth 1/8 teaspoon crushed red pepper flakes Put the teriyaki sauce and the pork in a large zipper bag and massage to moisten all of the meat. Refrigerate for at least 15 minutes. Meanwhile, soak the plums in the boiling water until softened, about 10 minutes. Heat a heavy skillet over high heat. Remove the pork from the zipper bag and brown on both sides, about 3 minutes per side. Add the used teriyaki marinade, the plums and their soaking liquid, and the broth and pepper flakes. Heat to boiling, reduce the heat to a simmer, and simmer until the pork is tender, about 20 minutes. Serve the pork with its cooking liquid. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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