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

Caramelized Ribs with Shredded Green Vegetables

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.

Ingredients

Servings

Ribs

Chiffonade of Vegetables

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.

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

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

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.