Chef John Folse's Braised Pork Fingers - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Braised Pork Fingers

Prep Time: 3 Hours

Yields: 10–12 Servings


Country pork ribs are perfect for smoking, grilling or my favorite way, braising. Serve these on French bread or slider buns as party food or as an entrée with a side dish of jambalaya.


20 boneless pork country ribs

salt and black pepper to taste

granulated garlic to taste

¼ cup bacon fat

¼ cup vegetable oil

2 cups diced onions

2 cups diced celery

1 cup diced bell peppers

¼ cup thinly sliced garlic

1 (10-ounce) can Rotel®

2 (8-ounce) cans tomato sauce

1 cup sliced green onions

½ cup chopped parsley

2½ quarts beef stock


Preheat oven to 375°F. Season pork ribs with salt, pepper and granulated garlic then set aside. In a 10-quart Dutch oven, heat bacon fat and vegetable oil over medium-high heat. Brown ribs on all sides, 4 at a time, taking care not to burn bacon fat. Once browned, remove ribs from pan and set aside. Continue until all ribs are browned. Into the pan drippings, add onions, celery, bell peppers and sliced garlic. Sauté 2–3 minutes or until vegetables are wilted, stirring occasionally. Add Rotel®, tomato sauce, green onions and parsley then cook 5–7 minutes, stirring often. Return ribs to pot and add enough stock to cover ribs by ⅛ inch. If necessary, adjust seasonings to taste using salt, pepper and granulated garlic. Bring to a rolling boil then cover tightly with lid and place in preheated oven. Cook 2–2½ hours then check for tenderness. When ribs are fork-tender, remove pot from oven and set aside. You may wish to serve this dish alongside jambalaya or as the perfect meat for sliders or po'boys. To maximize flavor, I recommend cooking braised dishes of this type one day prior to use. Ribs may be prepared up to three days in advance and remain in stock until ready to serve.

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