Chef’s Special: Pork Ribs with Mushroom Gravy
Here’s a meal fit for a king: The Crown Roast Pork.
Shaped like that familiar circular headpiece of royalty, the meat originates from the loin cut. For this recipe, Emeril Lagasse takes us step-by-step. Start by creating the dry rub for the protein. Add brown sugar, thyme, sage, rosemary and salt and pepper to taste. Place the meat on a duck pan and wrap a tie around its edges, piercing the meat all over with a paring knife. Shove cloves of garlic in each hole made, along with a drop of hot sauce and an entire body rub of garlic powder. Then slide in an oven preheated at 450°F degrees. Let it cook on one side, flipping it over after about 20 minutes, then add chopped onion, celery, bell pepper and water to the duck pan in order to fully submerge the meat. There should only be one inch left of free space. Add teriyaki and Worcestershire sauce to mixture before popping it back in, covered, for about 45 minutes at 350°F (set a timer for ultimate precision). Continue to add water throughout the bake, for it should be very tender when done (three hours later).
For a meat with a total cook time of the Titanic, it’s only fair we created something else in the meantime. For an enticing spin on gravy, Emeril chooses to add mushrooms to an all-time classic. Melt half a stick of butter over medium heat in a saucepan, while whisking in six tablespoons of flour to caramelize it. Add onion, bell pepper, celery, garlic and just the stems of green onions. Cook till soft, but not too malleable, for a total of five minutes. For the heartier taste, whisk in beef stock (chicken stock as an alternative) and heavy cream, allowing it to cook until completely thickened. This should take no more than 15 minutes. In another pan, add butter and teriyaki sauce to sauté either button or cremini mushrooms in. Add salt and pepper to taste, then combine the mushrooms with the gravy. Remove from heat and cover to keep from drying out.
When the roast is out of the oven, like every hard-working man, it must rest after a long day’s work. Wait a good 10-20 minutes before draining the remaining water and transferring the ribs to a platter. Strain those juices through a fine mesh strainer into the gravy and simmer until once again heated through and fully thickened with bursting flavor - about 5 minutes, only. Douse the meat in the mushroom gravy. Make sure to get a little on your hands to lick them clean as you salivate.