EASTER GREETINGS!
Holidays are closely interwoven with culture and tradition. Each holiday brings with it food traditions that carry special meanings. Some tell historical or religious stories while others represent ethical values or good fortune. For most of us, the holiday traditions we share have been passed down from generation to generation, without a clear origin.
Ham holds symbolic significance for many people during Easter. As a rich, indulgent meat, it can represent the celebration of new life and the end of the Lenten season, during which many Christians abstain from certain luxuries. The circular shape of a traditional bone-in ham also symbolizes the cycle of life and the continuity of the seasons, underscoring the themes of renewal and rebirth associated with springtime and the Easter holiday.
I enjoy changing up our Easter dinner menu every year, in part because ham is not a meat that Brion really enjoys. Plus, it’s fun to have a rotating seasonal menu that feels new. Move over, holiday ham. ‘Frenched’ pork ribs are simple way to create a special occasion dish for the holidays. Made with pancetta and apples and based with a sweet/savory orange maple sauce, these ribs taste amazing! Baking it low and slow will lock in all of the moisture, creating the perfect main dish!
The Frenched pork rib roast, a culinary delight beloved by many, has an intriguing origin story that dates back centuries. This classic technique of French cuisine involves trimming and cleaning the bones of a pork loin or rib roast to give it an elegant presentation. The process of ‘Frenching’ the pork roast is said to have originated in France, where attention to detail and aesthetics in cooking are highly valued.
Historically, Frenching meat was a way to showcase the skill and craftsmanship of chefs in preparing dishes fit for royalty and special occasions. The precise trimming of the bones not only enhances the visual appeal of the dish but also allows for more even cooking and imparting flavors from the bone marrow. Over time, the Frenched Pork Roast technique has traveled beyond French borders and become a popular choice for home cooks and professional chefs alike, adding a touch of sophistication to everyday meals and festive gatherings.
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SERVINGS
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- 1 kg (about 2.2 LBS) rack of baby back ribs (frenched)
- 1/2 cup green onion, diced
- 1/2 cup celery, diced
- 150 gm Italian pancetta bacon, diced
- 1 large red apple, peeled, cored & diced
- 2 Tbsp roasted red pepper, chopped (from a jar)
- 6 cloves garlic, minced
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- any leftover stuffing from above
- 1/2 cup orange juice
- 1/4 cup honey or maple syrup
- 1 Tbsp old fashioned, grainy Dijon
Ingredients
Ribs
Stuffing
Basting Sauce
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- Cook pancetta bacon & let drain on paper towels to remove excess grease. Place all of the stuffing ingredients including the cooked bacon in a large bowl to combine.
- If your ribs have already been 'frenced' by the butcher, no doubt the silverskin (thin membrane on inside of ribs) has already been removed. Carefully make slits about 1-inch apart between ribs to create deep pockets for stuffing. Don't cut all the way through, just make deep pockets.
- Carefully begin spooning some of the stuffing mixture into each pocket of the ribs. Try to get as much stuffing as possible into each pocket.
- In a saucepan, add any leftover stuffing you may have along with the orange juice, honey & Dijon mustard. Allow to simmer over medium-low heat for about 15-20 minutes until ingredients soften.
- When ingredients have softened, place in a blender for a couple of minutes making the mixture smoother. I idea is to make it a bit smoother but still keeping it chunky to add some color & texture to the ribs.
- Preheat oven to 350 F.
- Line a broiler pan with foil. Lay stuffed rack of ribs on it. Spoon some of the basting sauce over ribs. Roast for 30 minutes then drizzle with some more basting sauce. Slowly roast for about 3 hours or until meat is very tender.
- When ribs are done, remove from oven & place on a cutting board. Cover with foil for about 10 minutes so the juices re-integrate into the meat.
- Once the ribs have rested begin slicing between rib bones. Make thick slices (3/4" - 1") trying to include the pocket of stuffing with each slice. Drizzle with remaining basting sauce if you wish.