Ingredients
Pork Ribs, Beef Broth, Wine, Verjus, Garlic, Onion, Cornstarch, Salt
Despite being the staples of the meal, we get very little direction from our sources on the treatment of roasted meats. LM simply instructs “Freshly salted ribs, roasted on the grill.” LV tells us roasted pork is to be eaten with verjus, but adds that “Some make a sauce (to wit, add garlic, onions, wine and verjus to the roast drippings in the pan)” and so we will take both of their advice. We also know that roasted meats were generally basted because we are told venison is specifically not, and some, such as Bourbelier, are even basted in their sauce. If we are adding additional ingredients to the drippings pan, it seems only sensible to baste these ribs in the sauce ingredients.
References
LM 9, LM 146, LM 147, LV 31
Modern Redaction
| 1 rack | Pork Ribs |
| Salt | |
| 2 c. | Beef Broth |
| 2 c. | Red Wine |
| 1/2 c | Red Verjus |
| 1 head | Garlic, minced |
| 1 large | Onion, diced |
| 2 T. | Cornstarch |
| 2 T. | Red Verjus |
- Remove the silverskin from the bottom of the ribs and pat them dry.
- Salt the ribs and roast or smoke the entire rack at 225F elevated above a pan.
- Into the pan add the Beef Broth, Wine, first measure of Verjus, Garlic, and Onion
- Cook the Ribs for about 5 hours, or until you reach your preferred texture, basting every 30 minutes.
- If the drippings pan becomes dry, add 2 cups of water and mix it thoroughly before basting.
- Once the ribs are fully cooked, bring the basting liquid to a boil in a small pot.
- Combine the Cornstarch and the second measure of Verjus to make a slurry.
- Add the slurry to the boiling pot while stirring constantly, and boil for 1 minute.
- Strain the hot sauce, and taste for need of Salt, Wine, Verjus or Broth
- If the sauce is too thick, add a Broth, Wine or Verjus a little at a time to reach the right texture.
- Pour the finished sauce over the ribs and serve
Process Photos
