Since I retrieved it from Sens, I seem to be using my Emile Henry tajine a lot. Emile Henry is not paying me, but he should be Maybe I’m using it a lot because it’s great for cold weather foods, has a cover and is easy to wash. Nah! It’s just because I want to
Whenever I see green beans and potatoes, I think of my mother who used to cook potatoes and green beans TOGETHER in a pot with a ham hock and leave to visit her friends for a couple of hours. Gray, soupy and easy to digest. Good tasting.
Cruising through Kaufland Supermarket, I saw some smoked pork ribs and wondered how the Germans cooked them.
Curiosity killed the cat. When I got home and looked for a recipe on the web, it seemed that they are primarily used as part of a German choucroute with sauerkraut and other random pieces of pork. I like and eat sauerkraut but have never been interested in making anything with it.
With inspiration from Bradley Smoker http://www.bradleysmoker.com/recipes/cold-smoked-braised-baby-backs/, I decided to use the site’s braising liquid, but to add herbs and what not. The ribs were tender and succulent with a vague sweet and sour taste. Wunderbar!
Tajine Braised Smoked Pork Ribs
1 slab smoked pork ribs, cut into 2 or 3 pieces
2 onions, sliced
5 garlic cloves, smashed
3 bay leaves, broken in halves
5 fresh thyme sprigs
1 tsp dried rosemary
1 cup white wine
2 tbsp white wine vinegar
1 tbsp honey
Place the onions, garlic, bay leaves, thyme and rosemary in the bottom of a tajine. Place the ribs on top.
Mix the wine, vinegar and honey together, then pour over the top of the ribs. Cover with a top and cook in a 350 F oven for about 2 hours, basting with the pan juices every 30 minutes. Serve with potatoes and green beans.
Beverage suggestion: Cider