Travers de Cochon Fermier au Miel et aux Epices
from Flora Mikula of Les Olivades in Paris adapted from Patricia Wells Paris Cookbook
I am staying very true to this recipe since I have never attempted it before and I am not making it up. The reviews of the flavors are stunning and who wants to mess with that? I am using Thai curry paste from scratch which Flora does. You can use the commercial kind, which I am sure its fine.
- 1/2 cup honey
- 4 tbsp tomato paste
- 2 tbsp Thai curry, you can find many versions on the internet
- 3 tbsp extra virgin olive oil
- 2 racks baby back pork ribs, about 4 pounds
- 3 tbsp freshly squeezed lemon juice
- Preheat oven to 300 degrees F
- Mix all the sauce ingredients in a bowl and combine well
- Brown the ribs in a large pan in the olive oil, hot but not smoking, about 2 minutes per side.
- Brush ribs with a pastry brush and sauce them but not to heavy, sear for about 1 minute more.
- Place in a large roasting pan and tightly cover with aluminum foil. Pplace the roasting pan in the center of the oven. cook for 1 1/2 to 2 hours until meat is very tender and you can wiggle bones fro the meat with little effort.
- I am adding but not changing another batch of that sauce for passing it around with the ribs.
- Cut ribs into serving size portions and serve.
I am also serving:
Baked Beans Provencal-Style, Haricots sec a’ la Provencal, lazed Chantenay Carrots, Carrottes Fermiers all from Monets Table, the cooking journal of Artist Claude Monet.
image by Robert Owen-Wahl