Buttermilk Brined Pork Ribs & Wok Seared Vegetables
Apr 28, 2009 by bartolimu | 0 Comments
Intro
I wanted to do something with buttermilk and meat besides the venerable (and delicious) deep frying. This led me to one of my favorite ways of introducing flavor to grilled foods: brining. Buttermilk not only imparts great flavor, it tenderizes the meat as it soaks. It also sticks well to the meat, allowing for a nice crusty exterior.
Ingredients
- 1 set pork ribs "teas style" - not sure what else these would be called, but they're great and I would buy them again.
- 1 teaspoon paprika hot Hungarian (Spanish is an inferior product)
- 3/4 teaspoon fennel seeds
- 3/4 teaspoon dried oregano
- buttermilk to cover the ribs
- 1/2 teaspoon salt per cup of buttermilk
Step 1
Separate the pork into single-rib portions. This allows for faster, more thorough brining and makes dispensing individual servings easy.
Step 2
Place all brining ingredients in a large plastic bag and shake to combine. Add pork once fully mixed. Seal and leave at room temp for 20-30 minutes.
Step 3
Meanwhile, prep the vegetables for wok searing. I used a bell pepper and carrot as well as this lovely zucchini.
Step 4
Step 5
Grill those beautiful ribs on a low to medium-low grill to prevent overly-enthusiastic carbonization. Notice how nicely the buttermilk sticks to the meat, providing extra flavor and contributing to proper crust formation.
Step 6
Step 7
Plate your pork ribs with your seared vegetables. The taste: The buttermilk added a background tartness, and a slightly saltier crust. It was sort of like dipping the ribs in sauerkraut before cooking, but more subtle.
Step 8
Closeup:
Now that you have learned how to make buttermilk brined pork ribs & wok seared vegetables, please be sure to view these other pork recipes.
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