Braised Jerk Pork Ribs over a bed of Sautéed Kale

To braise is to fry lightly and then stew slowly in a closed container. That is exactly what was done.

Braised Jerk Pork Ribs

INGREDIENTS

• 1 cup flour
• Salt and freshly ground black pepper
• 4 ounces oil
• 3 pounds spare ribs, cut into bones
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 ounces red wine vinegar

PREPARATION

1. Preheat oven to 375 degrees F.
2. Season ribs with flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
3. Saute, over low heat, the onions and garlic until translucent. Add Jerk seasoning and stir. Add red wine vinegar and bring to a simmer. Place ribs in braising pan and cover. Cover with foil then Place in the oven for 2 1/2 hours or until ribs are tender.

Sautéed Kale

INGREDIENTS

• ¼ cup extra-virgin olive oil
• 3 cloves garlic, peeled and sliced
• 1 large bunch kale, stemmed, with leaves coarsely chopped
• ½ cup vegetable stock, white wine or water
•  Kosher salt, freshly ground black pepper and red-pepper flakes to taste
• 2 tablespoons red-wine vinegar
• 1 cup flour
• Salt and freshly ground black pepper
• 4 ounces oil
• 3 pounds spare ribs, cut into bones
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 ounces red wine vinegar
  
  

PREPARATION

1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.