Country Pork Ribs With White Beans And Kale Recipe
Recipe from the Tasting Table Test Kitchen
Country Pork Ribs with White Beans and kale
Country Pork Ribs with White Beans and Kale, recipe taken from the Tasting Table Test Kitchen
Servings
4
servings
Ingredients
- ½ cup orange juice
- ¼ cup olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon grated ginger
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika (hot or sweet)
- 3 pounds country spare ribs (about 4 meaty ribs)
- 1 bunch (about ½ pound) regular or Lacinato kale, stemsremoved, leaves finely shredded
- One 15.5-ounce can cannellini beans, drained and rinsed
- 1 teaspoon kosher salt, divided
Directions
- Preheat the oven to 425º. In a blender, combine the orange juice, olive oil, garlic, ginger, thyme and paprika and blend on high until emulsified, about 30 seconds. Place the ribs in a shallow dish, pour the marinade over the ribs and turn to coat. Let stand at room temperature for 20 minutes.
- Meanwhile, in a large Dutch oven, toss the kale with the white beans and ½ teaspoon of salt. Lay the pork ribs on topof the kale and beans. Pour the marinade over the ribs and vegetables. Season the tops of the ribs with the remaining ½ teaspoon of salt.
- Bake in the oven, uncovered, until the rib meat is cooked through and very tender, about 1 hour. Serve each rib with ascoop of the beans, kale and sauce that forms during baking.