[Sca-cooks] Pork Ribs

[Pat]

I'm kinda partial to basting them liberally while roasting with Cormarye sauce:
 

Curye on Inglysch p. 109 (Forme of Cury no. 54) 

Take colyaundre, caraway smale grounden, powdour of peper and garlec ygrounde, in rede wyne; medle alle + ise togyder and salt it. Take loynes of pork rawe and fle of the skyn, and pryk it wel with a knyf, and lay it in the sawse. Roost it whan + ou wilt, & kepe + at fallith + erfro in the rostyng and see+ it in a possynet with faire broth, and serue it forth wi+ + e roost anoon.

My translation:
Take coriander, caraway ground small, powder of pepper and ground garlic in red wine.  Mix all this together and salt it.  Take raw loins of pork and remove the skin, and prick it well with a knife and lay it in the sauce.  Roast it when thou wilt, and save the drippings.  Boil the drippings in a pan with good broth and serve it with the roast.
 
My recipe:
 

1 TBS whole coriander seed

1 TBS whole caraway seed

1 TBS minced garlic

1 tsp. Ground black pepper

1 tsp. Salt
2 cups sweet red wine
 
Marinate pork in sauce several hours, or overnight, then baste frequently while roasting.  Save the drippings to mix with 2 cups of chicken broth.  Boil until reduced by half, and serve with the pork.
 
 
 


Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
www.mordonnasplace.com