Caramelized Ribs with Shredded Green Vegetables

Name: Caramelized Ribs with Shredded Green Vegetables
Prep time: 20 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1.5 kg pork ribs (cut into sections); 1 cup brown sugar (packed); 1/2 cup soy sauce; 1/4 cup honey; 2 tbsp Dijon mustard; 4 cloves garlic (minced); 2 cups kale (stems removed, thinly sliced); 1 cup spinach (thinly sliced); 1 cup green cabbage (thinly sliced); 2 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); salt and pepper to taste

180 min 4 servings Medium

All Recipes

Indulge in tender caramelized ribs paired with a refreshing chiffonade of green vegetables.

Prep

20 min

Cook

150 min

Total

180 min

Servings

Difficulty

Medium

Caramelized ribs are a delightful treat, offering a perfect balance of sweet and savoury flavours. These ribs are cooked to perfection, resulting in tender meat that falls off the bone. Paired with a chiffonade of green vegetables, this dish brings a refreshing contrast to the rich, caramelized meat. The thinly sliced greens add a crisp texture and vibrant colour, making it an enticing and well-rounded meal.

Instructions

Prepare the marinade

In a large bowl, mix brown sugar, soy sauce, honey, Dijon mustard, and minced garlic until combined.

Pro tip: Mix thoroughly to ensure the sugar dissolves completely.

Marinate the ribs

Place the ribs in the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Pro tip: Use a resealable bag for easier marinating.

Preheat the oven

Preheat your oven to 300°F (150°C).

Cook the ribs

Place the marinated ribs on a baking sheet lined with foil. Cover with another piece of foil and bake for 2 hours.

Pro tip: Ensure the ribs are in a single layer for even cooking.

Caramelize the ribs

Uncover the ribs, increase the oven temperature to 400°F (200°C), and bake for an additional 30 minutes, basting occasionally with the marinade. Check the internal temperature of the ribs by inserting a meat thermometer into the thickest part, avoiding bone. The ribs should reach 145°F (63°C). Let them rest for 3 minutes before serving.

Pro tip: Watch closely to prevent burning.

Prepare the chiffonade

In a large bowl, combine kale, spinach, and cabbage. Drizzle with olive oil and lemon juice, tossing to coat. Season with salt and pepper to taste.

Pro tip: Slice the vegetables as thinly as possible for a tender texture.

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Tips & Tricks

For extra flavour, marinate the ribs overnight.
Use a sharp knife for thinly slicing the vegetables.
Ensure ribs rest for a few minutes before serving for juicier meat.
Use fresh herbs for garnish to enhance the dish.

Frequently Asked Questions

What sides go well with caramelized ribs?

Caramelized ribs pair well with mashed potatoes, coleslaw, or roasted vegetables.

How long should I marinate the ribs?

Marinate the ribs for at least 2 hours, or overnight for deeper flavour.

What is the cooking time for the ribs?

The ribs should be baked for 2 hours at 300°F (150°C) and an additional 30 minutes at 400°F (200°C).

How do I make the vegetables tender?

Thinly slice the vegetables and toss them with olive oil and lemon juice to soften.

Can I prepare the ribs ahead of time?

Yes, the ribs can be prepared ahead and stored in the fridge for up to 3 days.

Serving Suggestions

Serve these caramelized ribs hot with a side of crusty bread or mashed potatoes to soak up the delicious sauce. For a refreshing contrast, pair with a chilled glass of white wine or a light beer. This dish can be prepared ahead and stored in the fridge for up to three days. Reheat gently to maintain the ribs' tenderness and flavour.