13034 Pork Riblets with Spiced Quince Serves 8 Wed Aug 06 08:19:27 -0700 2008 Tue Feb 03 21:52:33 -0800 2009 Licensed http://www.chow.com/recipes/13034 Wed, 04 Feb 2009 05:52:33 GMT This dish features tender, bitesized pork ribs that are stewed with quince and spices. Quince is very popular throughout the area. Care should be taken when preparing the dense fruit, as quince can be quite tough to cut. Quince and pork pair well together and both are complimented by the flavors of clove and cinnamon. Ask your butcher or meat supplier to cut the rib rack in half, lengthwise. The ribs may then be cut into individual riblets.

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  • All advance preparation may be found in the ingredient list.
  • Season the riblets with salt and pepper. Heat 2 tablespoons [30 mL] of the clarified butter in a heavy casserole or skillet over medium heat. Sauté the riblets, browning them evenly. Remove and reserve the riblets.
  • Add the remaining butter and sauté the onion until soft. Add the garlic and sauté an additional minute. Add the quince slices and sauté until golden. Add the cloves, cinnamon, sugar, parsley, mint, stock, lemon juice, and the reserved riblets. Stir the mixture and cover.
  • Bake the covered casserole at 375°F [190°C] for 1½ hours, or until the riblets are tender. (The casserole can be made one day in advance and held refrigerated overnight.)
  • Prior to service, remove the ribs from the quince sauce. Place them on a parchment-lined sheet pan and roast in a 450°F [235°C] oven for 10 to 15 minutes, or until crisp and warmed. Return the ribs to the warm quince sauce.
  • Serve 4 to 5 riblets per person, accompanied by warm sauce and wedges of Middle Eastern flat bread. Garnish with sprigs of parsley and mint. (Include an extra plate for the bones.)
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1 rack lean pork ribs, chine bone removed, cut in half lengthwise, separated into individual riblets, pounded slightly to tenderize

    ]]>     Salt and ground black pepper to taste

    ]]>     ¼ cup [60 mL] clarified butter

    ]]>     1½ cups [360 mL] red onions, sliced

    ]]>     4 garlic cloves, minced

    ]]>     2 pounds [900 g] unpeeled quince, cored and cut lengthwise into thick slices

    ]]>     6 whole cloves

    ]]>     1 teaspoon [5 mL] cinnamon, or to taste

    ]]>     1 tablespoon [15 mL] sugar, or to taste

    ]]>     2 tablespoons [30 mL] parsley, minced

    ]]>     1 tablespoon [15 mL] mint, chiffonade

    ]]>     ¾ cup [180 mL] rich beef or pork stock

    ]]>     1 teaspoon [5 mL] lemon juice

    ]]>     Lavash or pita bread, for service

    ]]>     Mint and parsley sprigs, for garnish

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