My husband and daughter are coming next week. So excited. They would probably like to eat ribs and potato salad. So why did I make it today? I don’t know. I’m old 😀 Anyway, I have more ribs in the freezer.
The French travers de porc cut is not really a rib cut a l’American, more like pork belly with ribs on the bottom. Meaty. Succulent. I first treated the pork old school by rubbing with dried rosemary and garlic powder before roasting for 1 hour in the oven. This is a good method if you want to do ahead. They can last in the refrigerator overnight like this and be finished in the oven or on the grill with the glaze.
My yellow mustard is in the garage along with my pimentos and because I couldn’t be bothered, I didn’t make authentic Texas potato salad but another potato salad using roasted peppers and Dijon mustard. Different but still good.
Travers de Porc Laque
1 large travers de porc or 2 baby back slabs
1/4 cup tamari soy sauce
1/4 cup mirin
1 tbsp sake
1 1/2 tbsp honey
1 tsp grated fresh ginger
Rub the ribs on both sides with rosemary and garlic powder. Roast in a 325 F oven for 1 hour, fat side up.
Bring the soy sauce, mirin, sake, honey and ginger to a boil, then remove from flame. Brush both sides of the roasted ribs with the glaze and return to the oven for 15 minutes, turn, brush again and return to the oven for another 15 minutes. Turn, brush and return to the oven for the final 15 minutes.