The Recipes

Country Style Ribs with Plum Sauce and Succotash

Oh, lordy, if this isn't an involved recipe.  It's easier than it sounds, so let me get to it.

Country Style Ribs with Plum Sauce and Succotash


Ingredients:

- 2 country-style pork ribs (I had my boneless)
- handful of mint, chopped
- 1/4 yellow onion, diced
- 2 cloves of garlic, minced
- 1/2 fresh cayenne pepper, sliced (remove the seeds and ribs for less heat)
- 2 large or 4 small plums
- 1/4 c. brown sugar
- 2 T. apple cider vinegar
- splash red wine
- 1/4 green bell pepper, diced
- 1 ear of corn
- 1/4 red onion, diced
- 1/4 lima beans
- 1-2 c. chicken stock
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Heat a tablespoon of olive oil in a dutch oven.  Season the ribs with salt and pepper and add them to the pot. Sear them on each side for a few minutes; just long enough to develop a light brown crust.  Add the chicken stock so it comes halfway up the ribs and transfer to the oven.  Braise for 1 1/2 hours.

In a medium sized pot, heat a tablespoon of olive oil.  Add the yellow onion and cayenne pepper, season with salt, and cook for 6-7 minutes.  Add the garlic and stir for a minute longer.  Next, add the red wine and vinegar.  Allow it to cook off for 2-3 minutes, then add in the plums and brown sugar.  Let the mixture simmer for 10 minutes, then let it cool slightly.  Transfer it to a food processor and set aside.  When your ribs are almost ready, return it to low heat just to heat it through.  Baste the ribs with the sauce a few times during the last 10 minutes of cooking.

For the succotash, heat a medium skillet with some olive oil.  Add the ear of corn and cook it on all sides for 3-4 minutes, allowing the kernels to char.  Cut the kernels from the cob.  Add the onion and pepper to the skillet, season with salt and pepper, and let them cook for 3-4 minutes.  Add the corn and lima beans to the skillet and cook for another 3-4 minutes.

Plate the succotash with the ribs, pouring the remaining sauce over the ribs.  Finish with the fresh mint.