I love pork specially if it's the lean part. It's as healthy as chicken breast, but definitely not that dry. I chose the rib part because it has the least fat (at least that is what I see when I cook pork ribs). Chops would be good too for this recipe, but I wanted something with a bone for better presentation. Remember, when entertaining in your home, it's not just about the taste, it's how you present it as well. *wink wink* 

Another great meat that you can use this recipe with is with lamb ribs. Ooooh... I love that lamb can be so tender and juicy when it is cooked just right! If you are using lamb though, you do not have to par-broil. Also when using pork chops. Par-broil only with pork ribs. (Read On by clicking Read More -->)
Yield: 2-3 pax


Your meat of choice. I used 5 pieces of pork rib pieces
1 Tbsp dried Thyme
1 Tbsp dried Oregano
Salt & pepper mill
1 Tbsp Olive Oil
1 Tbsp Butter

1/4 cup Raspberry Puree Jam/Jelly (Choose seedless ones) - I love Darbo Naturrein
1 small can of Del Monte Pineapple Tidbits
1/4 cup White Wine

If you have the time, par-boil your pork ribs. This is very important. I would have done this if I had more time to prepare. This will make a whole lot of difference. To par-boil, put your pork ribs in a pot and pour water over it just enough to cover the meat. Add 1 Tbsp of rock salt and bring your water to a boil. As soon as the water is rolling, turn down the heat to low, and simmer until meat is tender about 2-3 hours. Remove from the water and place the ribs on top of a sheet of foil. Drizzle with 1/4 cup of the meat water on top of the meat and wrap the pork ribs tightly. Season as soon as the meat has cooled.

DIRECTIONS: Pre-heat oven at 200 deg.

Rub the ribs with the Thyme, Oregano, Salt & Pepper Mill. Set aside.


Melt the olive oil and the butter together in a non-stick skillet on medium heat. Swirl the pan around until the butter melts.


Sear your pork ribs by cooking each side for 5 minutes, turning only once.


Transfer the seared meat to an oven safe dish and cover with a foil, then keep the meat warm in there until ready to serve.


 Scrape the pan to prevent crusting and further burning and remove the oil and the burnt herbs.


On the same skillet, put the raspberry jelly, pineapple tidbits (with the pineapple juice in the can), and white wine and stir continuously until sauce is smooth. Remember, the sauce will thicken as it cools.


Remove from the heat when you have reached your desired consistency.


Careful when removing the hot pan out of the oven!

Slice the ribs and drizzle the raspberry coulis over the meat.


12/30/2011 21:08

good post

THX for info

03/30/2012 23:09

is quickly

05/30/2012 09:37

will return soon

Comments are closed.