The new French Saveurs magazine is out and loaded with fabulous recipes for Autumn! I didn’t know what to make first! I’ll be cooking this “book” and am very excited about their showcasing of meats to “mijoter” or slow simmer/roast. I decided to go with the Asian travers de porc or French style ribs.
Also Elodie and Mylan at the Litteraire cafe are starting to have that sallow, lean and hungry look from eating take out “pizzas” and kebabs. I told them not to order anything for Tuesday and that I would bring their lunch. “Hell yeah!”, said Elodie or the French equivalent. They have eaten with me before 😀
I was a little disappointed in the travers de porc that I unwisely bought at the Carrefour supermarket. It was mostly pork belly with a portion of ribs vaguely on top. I know better. The only supermarket butcher that can produce a reasonable travers de porc is at Leclerc. The “ribs” were good but more like pork belly. This is what happens sometimes when you can’t be bothered. Also I didn’t think my orange was sweet or flavorful enough. I bought that at the supermarket also. Fool!
Anyway. I bought some gnocchetti dried pasta and just added the ingredients for Texas Potato Salad. That always works in a macaroni salad and you could also add a small can of tuna for a stand alone meal. Really good!
Use baby back ribs if you can find them for the pork, buy a decent orange and increase the sugar if you like.
French Pork Belly Ribs
1 travers de porc, cut into individual ribs
1 bottle (33cl) of Heineken or whatever’s in the house
1/3 cup soy sauce
3 tbsp sugar
1 tbsp orange marmalade
Juice from 1 orange
1/2 onion, minced
3 large garlic cloves, minced
2 inches fresh ginger, grated
Black sesame seeds
Mix the beer, soy sauce, sugar, marmalade, orange juice, onion, garlic and ginger together. Place the ribs in a ziplock bag, pour the marinade over, squish around and refrigerate overnight.
Place the ribs in a roasting pan and pour over about 1/2 cup of the marinade. Put the ribs in a 400 F oven and baste turning every 15 minutes for 1 – 1 1/2 hour until tender and golden. Sprinkle with the sesame seeds.