Country Pork Ribs with White Beans and Kale

Recipe from the Tasting Table Test Kitchen

Country Pork Ribs With White Beans And Kale
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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
  1. 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.
  2. 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.
  3. 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.
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