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Kvas-Baked Pork Ribs

Name: Kvas-Baked Pork Ribs
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Ukrainian
Ingredients: 800g – 1kg pork ribs; 0.75 – 1l dark rye bread kvas; 1 head garlic; 2-3 tbsp vegetable oil (sunflower oil works best); 1 tsp dried oregano; 2 tbsp all-purpose flour; 50g room temperature unsalted butter; 1 tbsp breadcrumbs; 2-3 bunches parsley (optional); Salt and ground pepper

Автор
Klopotenko Ievgen

Ukrainian

I am head over heels in love with my homeland’s cuisine and I want to share with you all the recipes that have been unduly forgotten or are just unfairly underrated. One of the dishes I want to resurrect is Vereshchaka – fragrant pork ribs baked in kvas (a traditional fermented drink quite popular in Ukraine) with spices and garlic. The traditional way to prepare this dish is with beet kvas, but I decided to experiment with dark kvas, which is made from rye bread, which is more readily available in the West. And you know, I was not mistaken – this spin on the classical dish turned out just as delicious. Just try this fragrant dish once and you’ll feel like you’ve tasted Ukraine itself. It’s that good!

Kvas-Baked Pork Ribs Preparation

Приготування 1 hour 20 minutes

Порції 6

Складність Medium

Ingredients

800g – 1kg pork ribs

0.75 – 1l dark rye bread kvas

1 head garlic

2-3 tbsp vegetable oil (sunflower oil works best)

1 tsp dried oregano

2 tbsp all-purpose flour

50g room temperature unsalted butter

1 tbsp breadcrumbs

2-3 bunches parsley (optional)

Salt and ground pepper

Kvas-Baked Pork Ribs: Приготування

Крок 1

Preheat the oven to 180C. Trim the ribs and slice between the bones to separate them. Each piece should have 1 or 2 bones in it. Salt and pepper them. Using a garlic press, crush all of the cloves from a whole head of garlic and rub it into the ribs.

Крок 2

Heat a small amount of vegetable oil (about 2-3 tbsp) in a frying pan and sear the ribs until they form a nice brown crust.

Крок 3

Transfer the ribs into a deep baking dish and sprinkle with the dried oregano. Pour the kvas into the baking dish so that the ribs are at least partly submerged. Bake for one hour.

Крок 4

Once the ribs have cooked through, transfer them to a dish and cover with aluminum foil to keep them warm while you make the sauce. Transfer the kvas and the pan juices into a saucepan and reduce for about 15 minutes.

Крок 5

To help the sauce thicken, make a beurre manie: combine the flour with 50g softened room temperature butter.

Крок 6

Whisking constantly to keep the sauce from becoming lumpy, slowly add the butter and flour mixture into the saucepan. Pour a generous amount of the sauce over the warm ribs, sprinkle some breadcrumbs on top and serve. You can also garnish the ribs with a few parsley sprigs if you like.