Country style pork ribs confit

Country style pork ribs confit


1 1/2 teaspoon fennel seeds
15 allspice berries
10 whole cloves
2 bay leaves
1/2 teaspoon nutmeg
1 teaspoon ground ginger
2 teaspoons thyme
4 large garlic cloves, smashed
2 teaspoons coarse or flaky sea salt
4 country style ribs, about 2 pounds
3 – 4 cups melted lard or other animal fat

1. In a mortar and pestle or a spice/coffee grinder grind the first three ingredients until coarsely ground. In a small bowl, mix the freshly ground spices with the remaining herbs, spices, and salt.

2. In a medium bowl, coat the pork with the spice rub. Cover and let sit for a day, or at least overnight.

3. When you’re ready to cook the pork, preheat oven to 300 degrees. Place pork in an oven-proof skillet. Pour lard over until pork is covered. Cook for 1 1/2 – 2 hours. The pork should be fork-tender.

4. At this point you can remove the pork and place in a container to be put in the fridge and cover it with the lard and let it mellow for several days. Or you can eat it, if you’re not patient, like me. Just continue to cook the ribs for another hour. They should be nicely browned and the fat rendered crispy. Let them drain on a plate before eating. If you are willing to let the pork sit before you eat it, you are a better man than me. When you’re ready for it, preheat the oven to 500. Remove the pork from the fat and wipe off the excess. Place in an over-proof pan and cook for about 15 minutes, until crispy.

source: crankingkitchen