Country style Pork Ribs in Marinade


Pork Marinade
This simple marinade is great for chicken too. You most likely will have these ingredients in your pantry already.
Recipe type: Main
  • 6 country style pork ribs bone in
  • 1 cup Italian dressing
  • ⅓ cup Soy sauce
  • 2 tablespoons mustard
  • 2 tablespoons scallions chopped
  • 2 tablespoons fresh ginger chopped
  • 1 heaping tablespoon garlic chopped
  • 1 teaspoon ground pepper
  1. Combine all the ingredients, remove about ¼ cup of marinade for glazing later. Pour a large zip lock bag. Add the pork and massage all the marinade into the pork making sure completely covered. Place bag in a bowl and refrigerate for at least 3 hours or overnight for best results.
  2. Preheat oven to 325 degrees. Remove pork from marinade and place in a roasting pan. Cover with aluminum foil and bake for 35 minutes. Remove pan and turn heat to broil. Brush remaining marinade over the top of pork and broil for about 3 more minutes till beautiful brown crust forms. Remove pan and let sit for about 5 minutes before serving.


Braised Mustard Pork Belly


Mustard Braised Pork Belly
Braised Mustard Pork Belly We love love love Pork belly, Anne Burrell has it down with this recipe of slow braising. I changed it a bit and I don’t cook it for longer than 3 hours. The results are succulent!
Recipe type: main
  • Dry rub:
  • 2 tablespoons kosher salt
  • 2 tablespoons dry mustard powder
  • 2 tablespoons mustard seeds
  • 1 tablespoon sugar
  • 1 lemon, zested
  • 2 sprigs rosemary, picked and finely chopped
  • 1 tablespoon fresh thyme
  • 3 garlic cloves, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • 1 tablespoon olive oil
  • 3 pounds fresh pork belly, skin removed
  • Pork belly:
  • Extra-virgin olive oil
  • 1 onion, julienned
  • 2 ribs celery, sliced
  • 2 garlic cloves, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • Kosher salt
  • 1 cup white wine
  • ¼ cup whole-grain mustard
  • 2 to 3 cups chicken stock
  • Thyme bundle
  • 3 to 4 bay leaves
  1. Directions
  2. Dry rub:
  3. Combine all the ingredients in a bowl. First rub the pork with the olive oil then massage the rub all over the pork belly, cover and refrigerate for 24 hours.
  4. Pork belly:
  5. Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 3 hours, checking occasionally. If the liquid level goes down add the remaining stock.
  6. When the belly is done it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 5 minutes. Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Cut the belly into 4 portions. Arrange the pork on a serving platter on top of some arugula.