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Did I ever mention my love for pork? Many times? Here it is again. I love the stuff. Roasted, grilled, any which way and especially with fruit, cherries in particular. In honor of February being National Cherry Month, here’s my entry. Wonderfully glazed with a cherry/orange/balsamic combo.
Recently, my store had country-style ribs on special. I’m not sure if these are called the same thing in every part of the US, and I know cuts we have here have different names abroad, but described, “country-style ribs” are really just very thick rib chops with part of the fatty outer end hacked off. They are from the rib-end of the loin. They look to me like thick rib chops where part was sheared off diagonally down.
You can probably substitute belly ribs or even baby back ribs for this dish too.
|Two amazing flavors|
Recently, I’ve become a huge fan of quinoa as well. The quinoa in this recipe is fragrant with orange, dried fruit (mainly dried cherries) and toasted almonds. If you want to substitute cous cous for the quinoa, go ahead. It’d work as well, maybe even better! But since I have tons of quinoa, that’s what I’m doing here.
I’m on a recipe development roll. So far everything has been successful and no disasters. Maybe soon and I’ll post that too for laughs!
Cherry Glazed Country Ribs
(with fruited quinoa)
- 4 lbs country-style pork ribs
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/8 tsp summer savory (substitute thyme if you don’t have savory)
- 1/4 cup brown sugar
- 1/2 cup cherry preserves
- 1 tsp orange zest
- 2 tsp balsamic vinegar
- 1 cup uncooked quinoa
- 1 tsp orange zest
- 1 cup orange juice
- 1 cup water
- 1/2 cup dried cherries
- 1/2 cup toasted almonds
Prepare dry rub by mixing together the salt, pepper, garlic powder, savory and brown sugar. Sprinkle over ribs and rub in. Place ribs in a zipper-seal bag and refrigerate overnight.
Preheat oven to 325 degrees. Place ribs on a rack and roast at 325 for 1 hour.
While ribs are baking, prepare glaze by mixing together the cherry preserves, orange zest and the balsamic vinegar.
In the last 10 minutes of roasting, brush ribs with part of the glaze, reserving some glaze to coat before serving.
Prepare quinoa as directed on package (I use a rice cooker), except in place of the water, use 1 cup water and 1 cup orange juice. When quinoa has absorbed all liquid, add the dried cherries. Reserve 2 tbs. of the toasted almonds for garnish and add the rest to the quinoa. Stir.
Remove quinoa to serving platter. Brush ribs with more glaze and place on top of the quinoa. Sprinkle with reserved almonds.