Coffee-Cherry Pork Ribs with Creamy White Cheddar Polenta

Instructions

1. 1

   1. Preheat the oven to 325 °F / 160 °C. Pat the pork ribs dry with paper towels and place them in a baking dish or roasting pan.

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   2. In a small bowl, mix 6 g of the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the ribs with the vegetable oil, then coat them all over with the spice mixture.

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   3. Cover the dish tightly with aluminum foil and bake the ribs for 2 hours at 325 °F / 160 °C, until tender but not falling apart.

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   4. Meanwhile, make the glaze. In a medium saucepan, combine the strong black coffee, cherry jam, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, red pepper flakes if using, and the remaining 4 g kosher salt.

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   5. Cook the glaze over medium heat for 10 to 12 minutes, stirring often, until reduced, glossy, and lightly thickened. Set aside.

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   6. Remove the foil from the ribs and increase the oven temperature to 425 °F / 220 °C. Brush the ribs with some of the coffee-cherry glaze.

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   7. Return the ribs to the oven uncovered for 15 minutes at 425 °F / 220 °C. Remove them, add another layer of glaze, and bake 10 minutes more, until well lacquered and caramelized at the edges.

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   8. While the ribs finish, bring the chicken broth to a gentle boil in a medium saucepan. Slowly rain in the quick-cooking polenta, whisking constantly to prevent lumps.

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   9. Cook the polenta over low heat for 5 to 7 minutes, stirring, until creamy. Stir in the unsalted butter and shredded white cheddar cheese until fully melted.

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    10. Taste the polenta and adjust if desired. Spoon creamy polenta onto each plate, top with the glazed ribs, and finish with chopped chives. Drizzle any extra glaze over the top before serving.