Braised Country-Style Ribs with White Beans and Fresh Herbs
Recipe courtesy Emeril Lagasse, 2005. Uses Emeril's Essence Creole Seasoning (its own recipe).
Ingredients
- 3 lb Pork ribs, country-style
- 1 tbsp Kosher salt
- 2 tsp Black pepper, freshly ground
- 1/4 cup Olive oil
- 2 cup Onion, diced
- 1 cup Green bell pepper, diced
- 1 cup Celery, diced
- 2 tbsp Garlic, minced
- 1/4 cup Flour, all-purpose
- 1/2 lb Navy beans, dried
- 8 cup Chicken stock
- 1 can Diced tomatoes, 14 1/2-ounce
- 2 tbsp Sage, fresh leaves, chopped
- 4 sprig Thyme, fresh
- 2 Bay leaf
- 1 tbsp Creole seasoning, Emeril's Essence
- 1/4 cup Parsley, fresh leaves, chopped
- Long grain rice, steamed white, for serving
Directions
- Season the ribs on both sides with the salt and pepper. Heat the olive oil in a large Dutch oven over medium heat. Sear the ribs in batches until golden brown, about 5 minutes per side. Set aside.
- Cook the onions, bell peppers, and celery, stirring occasionally, until the onions are translucent and the vegetables lightly caramelized, 6 to 7 minutes. Add the garlic and cook 30 seconds.
- Sprinkle in the flour and stir constantly for 2 minutes to make a roux. Stir in the beans and stock, bring to a boil and reduce to a simmer.
- Add the tomatoes, ribs, sage, thyme and bay leaves. Simmer 2 hours, stirring and scraping the bottom occasionally.
- After 1 1/2 hours, check that the ribs and beans are tender, season with the Essence and cook 30 minutes more. Stir in the parsley and serve hot over steamed rice.