Braised Ribs and Potatoes

Braised Pork Ribs and Potatoes
Hubby likes ribs, and he likes potatoes. So combine the two and I get a very simple but yummy dish for dinner.

I have cooked this dish countless times with chicken and pork on the stove. If I'm slack in the planning department for dinner, I would use chicken breast fillets or thigh fillets as they can be cooked a lot faster than pork ribs. But using breast fillets also slightly changes the cooking method to ensure the meat remains tender and juicy. And instructions for that will be for another day.

Anyway, for the recipe today, I used pork ribs and the 'muddy skin' potatoes (I have absolutely no idea what the proper name for them is). But any type of potatoes will do. Do note that I have not tried this dish with sweet potatoes - one day I might do that. I've also adapted this dish to be cooked in the KitchenAid Cook Processor.

Braised Pork Ribs and Potatoes 

4 garlic cloves (peeled)
Knob of ginger (approx 3-4cm) (peeled and sliced)
1-2 large dried chillies (deseeded and washed) (optional)
Approximately 3-4 tablespoons neutral flavoured oil
Approximately 1.2 kgs meaty pork rib pieces (**see notes below)
1 tablespoon oyster sauce
1 tablespoon soy sauce
¼ teaspoon ground white pepper
½ teaspoon sugar
½ teaspoon salt (or to taste)
½ cup hot water
3 large potatoes (peeled and cut into 3cms chunks/wedges)

Insert MultiBlade:
  1. Put garlic and ginger into bowl, pulse briefly a couple of times to chop. 
  2. Remove MultiBlade. Scrape bowl.
Insert StirAssist Blade:
  1. Add chilli and oil.
  2. Launch Program Fry P1, reduce Speed to 1, and time to 5-mins. Measuring cup off.
  3. Add pork ribs, oyster sauce, soy sauce, ground white pepper, sugar and salt.
  4. Launch Program Fry P1.
  5. At the end of program, add hot water and manually set CP to 105C, Speed INT, 20-mins (measuring cup in).
    Ribs should at the end of this be about 90% done/tender.
    Adding potatoes to ribs
  6. Then add potatoes and continue cooking at 100C, Speed INT, 10-mins (add a few minutes if potatoes need extra cooking time). Taste, and add salt if needed.
    (Note: Usually the meat will release sufficient liquid to cook potatoes in but add a little more water when adding potatoes if you think it needs more liquid. The potatoes will thicken the gravy nicely).
  7. Serve with steamed rice.
**Note:
I asked the butcher to cut a whole rack of ribs across the bone into 3-4cm narrow strips for me, then I removed excess fat, wash/drain, and cut in between ribs into individual chunks.