Kais Crown Pork Ribs Recipes

Steps:

• Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
• In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
• Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
• Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
• Fill the cavity with Apple Pecan Stuffing.
• Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
• Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
• Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.

Steps:

• For the ribs: Combine the coriander, peppercorns, thyme, brown sugar and 1 tablespoon salt in a small bowl. Sprinkle the mixture all over the ribs, rubbing it in well. Put on a rimmed baking sheet, cover with plastic wrap and refrigerate for 8 hours or up to overnight.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with foil. Put the bottom of a 10-inch nonstick springform pan in the middle of the baking sheet. Unlock the collar of the springform pan and put it on top of the base. Stand up the ribs along the inside of the collar with the bone sides touching the metal to form a circle. (The collar should look like a corset around the ribs.)
• For the filling: Spread the corn in an even layer in the center of the crown of ribs.
• Whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda and 1 1/2 teaspoons salt in a medium bowl. Whisk together the sour cream, milk and 2 egg yolks in another medium bowl. Stir the sour cream mixture into the cornmeal mixture until well combined. Stir in the chives, thyme and butter. Beat the 4 egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the cornmeal batter until just combined.
• Spoon the batter on top of the corn in the middle of the ribs and tighten the springform pan collar by closing the clasp. Roast until the ribs are cooked through and the batter is set, about 1 hour 50 minutes.
• For the cranberry topping: Meanwhile, combine the cranberries, granulated sugar and 1/4 cup water in a small saucepan. Bring to a boil over high heat, reduce to a very low simmer and cook until the liquid is reduced to about 1 tablespoon and the cranberries are glossy and translucent, about 20 minutes.
• Wearing oven mitts, unclasp the springform side and carefully work it up over the top of the roast to remove it. Using a large spatula, remove the roast from the springform pan base and transfer it to a serving platter. Spread a pat of butter over the cornbread and top with the cranberries and some thyme sprigs.