Teriyaki Pork Short Ribs are a great family recipe. This main dish pairs with red and white wines. Red wines include: Barbera, Carmenere, Chanti, Grenache, Malbec, Red Burgundy, and Sangiovese. White wines include: Chardonnay, Gruner Veltliner, Pinot Gris, Riesling Dry, Viognier and White Burgundy. Chef Vivant recommends the following white wine pairings: Chardonnay, Viognier and White Burgundy. Enjoy!
- 12each pork ribs
- 2teaspoons salt
- 2teaspoons freshly ground black pepper
- 2tablespoons canola oil
- 5large onionscoarsely chopped
- 2each carrotscoaresly chopped
- 2stalks celerycoaresly chopped
- 2medium fennel bulbscoarsely chopped
- 4stalks lemongrrassbruised
- 5cloves garlicminced
- 2inch piece of gingergrated
- 1cup teriyaki sauce
- 1pint Chinese rice wine
- 1 1/2cups dark soy sauce
- 5sprigs Fresh Thyme
- 3each bay leaves
- Cut ribs into 2 in/5cm pieces. Sprinkle with salt and pepper. Heat oil in a skillet and sear ribs until brown, about 10-15 minutes
- Remove ribs and set aside. Add onions, carrots, celery, fennel, lemongrass, garlic and ginger to skillet and sautee until soft.
- Add teriyaki sauce, rice wine, soy sauce, thyme and bay leaves. Transfer vegetables into a large saucepan. Return ribs to the vegetable mixture and add 2 cups water.
- Bring to a boil, reduce heat to simmer. Cover and cook for 3 hours or until ribs are very tender. Remove ribs and set aside.
- Reduce liquid by a third, then discard the lemongrass, thyme and bay leaves. Pour the sauce over the ribs and serve with steamed rice.
Pairs with red and white wines. Red wines include: Barbera, Carmenere, Chanti, Grenache, Malbec, Red Burgundy, and Sangiovese. White wines include: Chardonnay, Gruner Veltliner, Pinot Gris, Riesling Dry, Viognier and White Burgundy. Chef Vivant recommends the following white wine pairings: Chardonnay, Viognier and White Burgundy.
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