Country Pork Ribs with White Beans and Kale

I have been planning a weekend trip to Hudson, New York for a few weeks now. I am hoping to go there for my one-year anniversary. Because I know that men need obvious hints, I decided to write an article about my ideal weekend. Check it out here. Now on to today's recipe...

When I was little, I used to love going to Tony Roma's for ribs with my mother. I can still taste that rib sauce slathered all over my baby back ribs. I haven't been there for at least 15 years and I am thinking of dining there the next time I'm in LA, you know, to remember my childhood. 

These days, the only times I eat ribs are at the occasional barbecue. I never thought to make ribs in my oven until I came across today's recipe from Tasting Table. I was worried that they wouldn't be tender and I'd need a chainsaw to bite into them, but they were juicy and oh-so-tender. I think next time I make this dish I will leave out the white beans and replace them with black-eyed peas. 

 

Country Pork Ribs with White Beans and Kale from Tasting Table

Ingredients:

½ cup orange juice

¼ cup olive oil

1 tablespoon chopped garlic

1 tablespoon grated ginger

½ teaspoon dried thyme

¼ teaspoon hot smoked paprika

3 pounds country spare ribs

1 bunch (about ½ pound) kale, stems removed, leaves finely shredded

One 15.5-ounce can cannellini beans, drained and rinsed

salt and pepper to taste

1 cup of your favorite rib sauce (optional)

 

Method:

In a blender, combine the orange juice, olive oil, garlic, ginger, thyme and paprika and blend on high until emulsified, about 30 seconds. Place the ribs in a shallow dish, pour the marinade over the ribs and turn to coat. Refrigerate for two hours.

Remove ribs from fridge and let them reach room temperature, at least 30 minutes. Meanwhile, in a large Dutch oven, toss the kale, white beans, salt and pepper. Lay the pork ribs on top of the kale and beans and reserve marinade.

If using rib sauce, mix with reserved marinade. Pour some of the mixture over the ribs and vegetables. Make sure to pour marinade over ribs even if you haven't mixed it with ribs sauce. Reserve some for basting. Season the tops of the ribs with salt and pepper.  

Preheat the oven to 425º.

Bake in the oven, uncovered, for 30 minutes and baste. Continue cooking until the rib meat is cooked through and very tender, about another 30 minutes. Serve each rib with a scoop of the beans, kale and sauce that forms during baking. 

Happy cooking!

Comments

[Kate @ Diethood.com]

mmmm finger licking good!! My mom is going to love it when I surprise her with this meal! Thank you so much for sharing this recipe... I can't wait to give it a go.

[irena]

Love it, greens, beans and nicely prepared ribs.... Photo is so good that I am hungry:)

[Chef Dennis]

Now that's a hearty dinner my wife would love!! I'm loving those white bean with the kale!
Hope your week is going well
Dennis

[Brooks at Cakewalker]

I'm glad you've discovered the joy of fixing up some ribs in the oven. Even in California's temperate climate, the oven is a secondary back-up on days where the weather is less than ideal to fire up the que. The marinade you presented seems so bright and fresh it's akin to a spring or early summer day on your plate! I hope you won't mind my saying that not all men need obvious hints about special occasions... some of us are keenly aware of that which makes the hearts of our ladies go pitter patter :)

[Peggy]

I'd definite like to get messy with these! I was skeptical when I first cooked ribs in the oven, but you learn quick, that it results in deliciousness!

[Lizzy]

I've had those chainsaw thoughts as well...your ribs look perfect and delicious!

[Mary]

What a lovely hearty meal. I'll wager there are no bored palates in your house :-). This sounds delicious. I hope you have a great day. Blessings...Mary

[Kita]

I've been toying around with rib ideas (which is weird because I don't really enjoy them - guess our tastebuds change and all) but I like the orange juice in this. Love the kale and beans on the side! Love me some kale.

[Alina]

The OJ really helps to tenderize the meat.