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Recipe

Country-style ribs with roasted apples

By Jonathan Levitt
Globe Correspondent / November 12, 2008
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Serves 4

Country-style ribs are chops cut from the blade end of the loin. This dish benefits from an overnight stay in the fridge. Cook it completely, then refrigerate, and skim off the fat before reheating.

3 pounds country-style ribs
Salt and pepper, to taste
3 tablespoons butter
1 medium onion, thickly sliced
1 tablespoon chopped fresh thyme
4 cloves garlic, left whole
4 cups dry hard apple cider
2 tablespoons butter
5 cooking apples (Cortland, Jonagold, Baldwin), quartered and cored
Extra sprigs of thyme (for garnish)
1. Set the oven at 325 degrees. Sprinkle the pork generously with salt and pepper.

2. In a large flameproof casserole, melt 1 tablespoon of the butter over medium heat. Add the pork. Cook for 4 minutes without turning. Turn onto another side and cook 4 minutes more. Finally, turn again and cook 4 minutes on that side.

3. Add the onion, thyme, garlic, and cider. Let the liquid come to a boil. Remove from the heat, cover the pan, and transfer to the lower third of the oven. Cook for 90 minutes or until the meat is very tender when pierced with a fork.

4. Meanwhile, in a heavy skillet with a heatproof handle, melt the remaining 2 tablespoons of butter over medium heat. Add the apples, stir to coat them in butter, and cook for about 5 minutes, turning occasionally. Transfer the pan to the oven. Cook for 30 minutes or until the apples are soft.

5. With tongs, remove the pork from the liquid and transfer it to a large shallow bowl. Divide it into 4 pieces and set them in 4 deep dinner plates. Add apples to each one. Keep warm.

6. Taste the cooking liquid for seasoning and add more salt and pepper, if you like. Simmer the liquid for 2 minutes or until it thickens slightly. Spoon the sauce over the meat and apples. Garnish with thyme.

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