One way to "liven up" pork ribs, and any meat in general, is to cook them with blackwell sauce, a very popular recipe in England and easy to make.
INGREDIENTS (4 people):
- Pork chops (2 per person), so 8 in total
- A cup of beef or chicken broth
- 2 tablespoons of cream for cooking
- 2 teaspoons Worcestershire sauce
- 3 large pickles in vinegar
- Butter
- Salt
- Pepper
- Chopped parsley
In a pan that you can cover or in a casserole, melt a couple of tablespoons of butter and fry the chops with salt and pepper until lightly browned on both sides (you can use extra virgin olive oil, but then you should add a tablespoon of butter to the broth to to bind the sauce).
When the chops are browned, we add the worcestershire sauce and the beef broth. We cover the casserole and let it simmer until the meat does not bleed. From time to time you lift the lid and remove the clotted blood stains (sorry to be so graphic but I don't see any other way to explain it) to prevent the sauce from taking on an "ugly" look.
While the meat is cooking, we make a mixture with the very chopped pickles - and if you can't chop them so finely, grate them - and the cream. There are people who like to put large chunks of pickles, but in my opinion then they become "chunks" of the sauce and do not add the vinegary flavor so characteristic of the sauce. But to taste, there is nothing written.
When you see that the meat is done, add the pickle and cream mixture, leave for 5 minutes - without the broth boiling - and rectify with salt and pepper. It is served very hot with a good helping of sauce and usually with a side of fried or cooked potatoes, cooked rice or salad.
