Ribs, French Style

Ok.  I lied.  This recipe came not from France, but from my open, semi-perverted, so-called mind.  But, I timidly admit, it is delicious and just the thing to slap in the oven at noon, or before you go to work and yank out to cheers and salutations when you get home.

I’m a big believer in simple is good, effortless is better.  Two caveats:  the food must be tasty and it must be nutritious.  Also healthy?  Well, that’s a moving target, depending on the expert and the latest fads science.

This recipe does have a bit of a French background, somewhat resembling cassoulet, which I wrote about earlier.  How do they differ?  This rib dish is meatier and spicier.

The Recipe

6-9 Country-style ribs  (ribs with half a pork chop attached)

Salt (lightly), pepper, white pepper, smoked paprika for the ribs

6-8 Strips lean bacon, chopped (see photo)

6-8 Inch piece of smoked sausage, sliced in rounds (see photo)

1 large onion, halved and sliced thinly (see photo)

3 Gloves garlic, peeled and thinly sliced

3 Small, or 1 large tomato, peeled, seeded and chopped (see note on how to peel tomatoes)

3 Tablespoons minced parsley (2 for the dish and 1 for the breadcrumb topping)

3 Cans Cannellini Beans (or sub Great Northern Beans, or use a combo)

2 Cups (or more if needed) chicken broth, plus an extra spoonful of granulated or condensed broth.  I suggest LOW sodium as this dish can get too salty in a hurry.

1 Heaping cup of breadcrumbs

4 Tablespoons softened butter

Heat the oven to 225ºF.  (This is for the casserole. You will need a grill for the ribs.  I use a gas-fired grill, for simplicity)

First step is to put the seasoned ribs on the grill.  The idea is to brown them, not cook them through.  I like a little crust on mine. When they are crusty, take them off and set them aside.

Slice the onion, garlic and the smoked sausage.  Chop the bacon and mince the parsley. Peel, seed and chop the tomato.  Note on Peeling Tomatoes:  Put the tomatoes in the sink and slowly pour boiling water over them.  The peel will come off easily.

Sauté the onions and garlic until they are translucent.  In a separate pan, fry the bacon until the fat is rendered and the bacon is beginning to crisp.   With a slotted spoon, remove the bacon and add it to the onion mixture.  Cook for 3-4 minutes longer.

Realize that nothing needs to be fully cooked.  It will stay in the oven for hours!

Add the smoked sausage and chopped tomato to the onion mixture and stir.  Now add two cans of beans, drained, and one can of beans un-drained.  Stir.  

Add the parsley and stir.

Add the chicken broth and taste.  You want a strong broth flavor and you want the broth to be slightly soupy, so the dish does not dry out.

Place the ribs in a large ovenproof pan.  Ladle the bean mixture over the ribs, then cover and place in the oven. On such a low heat you may leave the dish in the oven as long as you want.  I left mine for over six hours.

Half an hour before serving, mix a heaping cup of breadcrumbs with softened butter and a tablespoon of chopped parsley. Stir well.

Take the casserole out of the oven, remove the lid, and sprinkle the buttered breadcrumbs over the casserole.

Return the uncovered casserole to the oven, and increase the oven temp to 350ºF.

Cook until the breadcrumbs have browned.

This will feed as many people as you have ribs.