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Westerosi ribs with garlic and herbs

In honor of grrm's triumphant return to HBO on April 1st, I'm working on a Westeros-themed menu. http://www.innatthecrossroads.com/ has a ton but I wanted to do my own, so I poked around for "ribs with garlic and herbs" which are mentioned in several places. I figured to use a medieval recipe. Poking around, I remembered that I hate medieval cookery. What's with stewing fruit with meat, all the time? Why was medieval cuisine so deadly opposed to savory?

But neither did I want to go straight up modern - I make ribs all the time. They're awesome. But you'd never mistake them for Westeros. A backyard in Texas, maybe - but not Winterfell. So after some more poking around I found a recipe for ribs that Bunratty Castle uses for their medieval-themed catering. Boiled ribs. Heresy. Yet, authentically medieval-ish, it seemed to me. Still, their sauce uses quite a few modern ingredients, so I just pitched that and made my own. I believe it's sufficiently original to count as my own.

Westerosi rib with garlic and herbs (this recipe is per rack, adjust ingredients appropriate)

1 rack of baby back pork ribs.
1/2 a yellow onion.
1 tbsp olive oil
4 cloves of garlic, minced
4 sprigs of fresh thyme, chopped very fine.
4 leaves of fresh of sage, chopped very fine.
1 Bay leaf.
1 tsp of Worcestershire sauce
1 tsp of powdered onion
2 cups of ham stock
1/2 tsp of dried tarragon
A pinch of truffle salt

remove the membrane from the bone side of the ribs. Put the ribs in a large pot, and cover with cold water. Bring to a boil and simmer for 35-40 minutes - longer for more ribs. Until fork-tender. Scoop the fat out occasionally. Preheat your oven to 350F/175C.

Meanwhile: In a small sauce pan, heat up the olive oil over high heat. When it shimmers but before it smokes, put in the onion, and cook until soft and translucent, about three minutes. Add the garlic, thyme, sage, powdered onion, bay leaf and tarragon. Put in a pinch of white truffle salt if you have it. Stir.

When the mixture is hot, stir in the ham stock. Dash in the worcesteshire sauce, and bring to a boil. Reduce to a simmer, and reduce the sauce until it's thick and sticky and will stick to the back of a spoon with gusto. This may take about as long as the ribs will boil, so it's good to do them together. Remove the bay leaf.

When the ribs are tender, put them on the rack of roasting pan. Slather all over with the sauce. Put it in the oven, meat side up, and bake for about 40-50 minutes, until the sauce is crusty and brown.


( 6 comments — Leave a comment )
Mar. 22nd, 2012 05:01 am (UTC)
Needs cinnamon! Just a pinch :3
Mar. 22nd, 2012 05:03 am (UTC)
No! Medieval sweet nastiness! No cinnamon with meat!
Mar. 22nd, 2012 05:10 am (UTC)
Pfft! Your loss :D

I consider it savoury, really, unless I'm mixing it with something sweet like fruit or sweet veggies. It isn't particularly sweet on its own, we're just not used to encountering it in other contexts anymore.

Anyway, you have clearly been eating the wrong medieval cookery if all you're getting is 'meat stewed with fruit', and not the 'whole chickens wrapped in bacon and baked in a pie'. I suppose 'rabbits braised in a red wine sauce' probably falls too close into your definition, but man, you're missing out! Om nom nom....
Mar. 22nd, 2012 05:13 am (UTC)
rabbits braised in red wine sauce is basically just French food. But if you stir in raisins, currants, dried cherries and cinnamon - it's disgusting.
Mar. 22nd, 2012 01:16 pm (UTC)
"1 rack of baby back pork Frey ribs"

Mar. 23rd, 2012 01:01 am (UTC)
Yeah, the ribs are basically perfect on their own!
( 6 comments — Leave a comment )


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