Caramelized pork ribs from Philippe Etchebest

Philippe Etchebest doesn’t mess with pork ribs: if you manage to master his recipe right at hand, you’ll get juicy and perfectly caramelized meat finger licking good (literally). Do you want to try it? By following his step-by-step advice, it’s a breeze!

Ingredients for Philippe Etchebest’s caramelized pork ribs

Here is what the chef suggests choose spare ribs instead of ribs, which has more meat than the latter. Here are the amounts for about 4 people.

• 6 carrots
• 2 onions
• 5 cloves of garlic
• 1 box of neutral oil
• 1.5 kg pork ribs
• 200 g honey
• 40 g flour
• 1 case tomato puree
• 1 case mustard
• 15 cl white wine
• 1 liter of water or beef stock
• 4 sprigs fresh thyme
• 2 fresh bay leaves
• 5 pinches of chili powder
• coarse salt
• Pepper
• 10 sprigs of fresh chives
• 8 sprigs of fresh coriander
• 5 sprigs fresh parsley
• 10 cl balsamic vinegar

Preparing Philippe Etchebest’s Caramelized Pork Ribs

Philippe Etchebest recommends using a cast iron ovenproof dish, this allows you to braise the meat more easily. For this recipe, count at most 15 minutes of preparationand a minimum of 2 hours of cooking.

1. Preheat the oven to 200°C.
2. Chop the onions, crush the garlic cloves, peel the carrots and halve them lengthwise.
3. Brown the ribs in a cast iron pan with neutral oil. Remove the meat when it is well caramelized on all sides. Saute the chopped onions and carrots in the same pan. Add the thyme, the bay leaf, the tomato puree, half the honey, mustard, mix well and bind everything together with flour. Deglaze with the white wine.
4. Place pork ribs in this aromatic garnish, moisten with veal stock, salt, pepper, add chilli and cover. Bake the pan for 2 hours at 200°C.
5. Remove the ribs from the pan. Heat a frying pan over medium heat and place the ribs in it. Let it caramelize for a few minutes, add the rest of the honey and the balsamic vinegar, let it reduce until you get a coating sauce. Baste the meat with this sauce while it is cooking. When the sauce is well reduced and the meat is well coated, put the pan in the oven for about fifteen minutes to caramelize the skin of the ribs.
6. Chop the fresh herbs.
7. Deglaze the caramel from the meat with the cooking juices the stew to make the sauce.

Serve the ribs, drizzle generously with the sauce and sprinkle with fresh herbs!