Ingredients with Measurements:
- 2 lbs pork ribs
- 1 cup kumis (fermented mare's milk)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp black pepper
- 2 tbsp vegetable oil
- Salt, to taste
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
- Tongs
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a bowl, whisk together kumis, soy sauce, brown sugar, rice vinegar, water, garlic, ginger, and black pepper.
3. Season pork ribs with salt.
4. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
5. Add pork ribs and brown on all sides, about 5 minutes.
6. Pour kumis mixture over pork ribs.
7. Cover pot with lid and transfer to preheated oven.
8. Braise pork ribs for 2-3 hours, or until meat is tender and falls off the bone.
9. Remove pot from oven and let rest for 10 minutes.
10. Using tongs, transfer pork ribs to a serving platter.
11. Skim fat from braising liquid and pour over pork ribs.
12. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Total Fat: 28g
Saturated Fat: 9g
Cholesterol: 110mg
Sodium: 900mg
Total Carbohydrates: 16g
Dietary Fiber: 0g
Sugar: 14g
Protein: 32g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or pork shoulder.
- Kumis can be substituted with kefir or yogurt.
Variations:
- Add sliced onions and carrots to the pot before braising for added flavor and nutrition.
- Use honey instead of brown sugar for a sweeter taste.
- Add chili flakes or hot sauce for a spicy kick.
Tips and Tricks:
- For a deeper flavor, marinate pork ribs in kumis mixture overnight before cooking.
- Use a meat thermometer to ensure pork ribs are cooked to an internal temperature of 145°F.
- If braising liquid is too thin, remove pork ribs from pot and simmer liquid over medium heat until it thickens.
Storage Instructions:
Leftover pork ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat pork ribs in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas and Garnishes:
- Serve pork ribs on a bed of rice or mashed potatoes.
- Garnish with chopped scallions or cilantro.
Pairings and Suggested Side Dishes:
- Serve with steamed vegetables, such as broccoli or green beans.
- Pair with a side salad dressed with a vinaigrette.
Troubleshooting Advice:
- If pork ribs are tough, continue braising for an additional 30 minutes to 1 hour.
- If braising liquid is too thick, add water or broth to thin it out.
Food Safety Advice:
- Always wash hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure pork ribs are cooked to a safe internal temperature of 145°F.
Food History and Flavor Profiles:
Kumis is a traditional fermented drink made from mare's milk in Central Asia. It has a slightly sour taste and is often used in cooking to add flavor and tenderize meat. Pork ribs are a popular cut of meat for braising, as they become tender and flavorful when cooked low and slow.
Serving Suggestions:
Serve Kumis-Braised Pork Ribs with a side of steamed rice and a fresh salad for a complete meal.
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