Photo by Stockout
Stockout's Notes:
Expand1 teaspoon canola oil Ask a question about this ingredient
1 pound country-style ribs with bones Ask a question about this ingredient
1 large Vidalia onion, 1/4" dice Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
2 cups dried lentils, washed and pick thru Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
3 cups water Ask a question about this ingredient
3 (5oz) cans or 15 oz of V-8 Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
2 tablespoons Dijon mustard Ask a question about this ingredient
1/3 cup dark molasses Ask a question about this ingredient
1 small dried chili (or more to taste) Ask a question about this ingredient
In Dutch oven or large cast iron braiser, heat canola oil until it ripples. Add pork ribs and brown for 4 minutes on all sides. Remove and reserve.
Ask a question about this stepAdd Vidalias and saute until edges a slightly browned. Add lentils, tomato paste and saute until everything is coated evenly and tomato paste starts to brown.
Ask a question about this stepAdd water, V-8, brown sugar, mustard, salt and chili. Stir and add pork, nestling it in amongst the lentils.
Ask a question about this stepCover and bake on 300F for at least 3 hours.
Ask a question about this stepUncover and check the liquid level and if the ribs are pulling away from the bones. Taste a forkful of lentils for doneness. They should be firm and not mushy but easily chew when you bite into them.
Ask a question about this stepIf the lentil are near done, continue baking (uncovered) until all the liquid has evaporated and small bubbles appear around the edges (usually 20 minutes more). The lentils will continue to soak up liquid as they cool and if you make them the day before they will be perfect.
Ask a question about this stepWith 2 forks, pull the pork into shreds, throw away the bones and add pork back into the lentils.
Ask a question about this stepAdjust seasonings, and can add hot sauce if desired.
Ask a question about this stepSame ingredient list as above method but.... Ask a question about this ingredient
If you have hard water, soak the lentils for at least 1-2 hours Ask a question about this ingredient
Saute ribs in oil until browned, add onions and continue to saute until onions are soft. Add water ti deglaze the pan.
Ask a question about this stepAdd all the other ingredients plus ribs and onions to slow cooker.
Ask a question about this stepSet on low for 8 hours.
Ask a question about this stepI can only echo Sagegreen here - and thank you for providing two ways to prepare your recipe. I need to be educated re my slow-cooker, as I only use it for a handful of recipes.
There are certain ingredients I wouldn't go near a slow cooker with, but I was surprised with the lentils. They stay firm (and not mushy at all) but have a good bite to them. If you were to make regular beans in the slow cooker you must place a piece of foil right on top of them, then place the lid on, or they will take 2 days to cook. The lentils behave themselves very well, even with the acid of the V-8. I have to confess, if I stovetop lentils in a stockpot they turn to mush on me, so slow braising is the only way I can make them. Another way to cook them is with a really good piece of Mortadella (and I mean a GOOD mortadella), cubed and cooked the same way, no spices needed. Just adjust salt & pepper after.
Thanks Sagegreen and congrats on your win. I am trying those latkes for New Years Day with some smoked salmon dip I usually serve with brown bread. They look wonderful.
Merrill is a co-founder of food52.
What a great photo!