ManCave Test Kitchen

Raise your hand if you’re into peaches!!!!  Raise the roof if you’re into PIG!!!!!!!  Crap, my roof just exploded…..

Here’s one from Atlanta.  The “country rib” is a cut from the very top of the loin.  It’s tough, but full of flavor and  perfect for braising. Georgia is, of course, famous for peaches, so when I was asked to come up with a knock out dish for a restaurant out there, well this is what happened.  This recipe can feed four.

4 x pork country ribs or short ribs (they’re usually cut 5-6 oz each)
1/2 c sliced shallots
3 clove garlic, sliced
2 whole white peaches, cut into 1/2 inch thick wedges
2 oz Bourbon
2 tbsp grain or creole mustard
1/4 c ketchup
2 tbsp. Brown sugar
1/2 c chicken stock

1. Start by getting a pan hot with about 2 tbsp of olive oil and preheat your oven to 350.  When the pan starts to smoke, sear your meat.  It should look like this when you turn it:

   

2. When the meat is nice and brown on all sides, take it out of the pan and add your peaches.  Let these sit for jut a minute, then toss them around.  Let them it just another minute, then add your brown sugar, garlic, and shallot.  Sweat these out for 5 minutes, stirring every 30 second or so.
3. For safety’ sake, turn off the flame, then add your bourbon.  Turn the flame back on and let this reduce for two minutes.  When you don’t smell anymore alcohol,  add your mustard, ketchup, and chicken stock.  At this point, I like to pull out 3 or 4 pieces of peach jut to have a nice colorful garnish at the end.
4. Now, transfer everything to a roasting pan and cover with foil.  Pop it in the over for 2 hours.  Yup.  Slow cookin’.
5. When your 2 hours is up, and the meat is falling off the bone,  Take jut the meat out of your braising liquid.  Now you’re going to take 3/4 of your braising liquid and puree it.  Add the rest of the liquid and pour if over the ribs on a platter or any other serving vessel.

So now what do you serve this with?  I say….’Tater Salad.  Not Ron White, just ‘Tater Salad, with lot of mayo, and crunchy vegetables.  You can do grilled corn, collared greens, or black-eyed peas too.  As for what you can do to play with the pork?  Well, keep it seasonal, when fall come around, replace the peaches with pomegranates.  Heck plums go nicely as well if your looking for something new.  Apple will do you wonders too.  Go ahead, play with it.

Happy Eating,

-The Doctor