Braised Pork Ribs And Andouille
This hearty stew gets a double-dose of pork goodness from the sausage and the ribs. Don't forget to serve over hot white rice because the gravy is to die for.
Ingredients
- 1 rack pork ribs (3 to 4 pounds)
- 1 tablespoon Rustic Rub
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 1/2 pound Andouille Sausage, coarsely chopped
- 1 cup chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
- 4 bay leaves
- 6 cups water
Directions
Cut the ribs into 1-rib pieces. Season with the rub. Heat the oil in a large heavy pot over medium-high heat. Sear the ribs, several at a time, until well browned, about 2 minutes on each side. Transfer to a platter and set aside.
Add the flour to the oil in the pot and stirring constantly, make a dark brown roux, the color of chocolate.
Scrape the bottom and sides of the pot to loosen any browned particles. Add the onions, bell peppers, salt, and cayenne. Cook, stirring constantly, for 3 to 4 minutes, or until the vegetables are wilted.
Add the andouille. Stir, scraping the bottom and sides of the pot to loosen any browned particles, and cook for about 3 minutes. Add the tomatoes and bay leaves. Cook, stirring constantly, for about 5 minutes. Add the water and stir to mix well. Bring to a boil. Add the ribs and reduce the heat to medium. Simmer, stirring occasionally, for about 2 hours, or until the ribs are tender.
Remove the bay leaves and serve.
Recipe Details
- Source: Real and Rustic Cookbook
- Dish Type: Entree
- Cuisine: Cajun/Creole
- Cooking Method: Stewing
- Occasion: Any
- Effort Level: Moderate
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