I’m a die-hard nerd, but I tend to flit about in the nerdiverse a lot. I would not have called myself a die-hard Star Trek fan (although I did in my senior high school yearbook!), but I’ve been surrounded by them most of my life. Since Netflix added them all, I’ve been binge-watching 4 of the 5 series (I have not started Enterprise yet, and I never saw any of those when they aired). I decided that watching the series finale of Star Trek: The Next Generation needed a themed dinner. Yes, I’m that kind of nerd.
This dish came out of an attempt to make a human-palatable version of Klingon gagh. This version is MUCH prettier than the original version. In the original, to simulate “serpent worms,” I cut up thin-cut pork chops, marinated them, and them sauteed them on the stovetop. This version uses boneless country-style pork ribs primarily because they were on sale, but they take to the sauce very well.
Sadly this is not a super-quick recipe, and it’s really not a “set-it-and-forget-it” meal, but the active work part is still pretty minimal. DO NOT FORGET TO LINE YOUR PAN WITH FOIL. This sauce bakes on pretty well, and I don’t want you to be scrubbing all week!
1poundboneless country-style pork ribstrim fat, if needed
1/4teaspoonpepper, freshly ground
1/4cupred wine or apple cider vinegar
1/4cupoilI used safflower, but use what is safe for you
Preheat oven to 450˚F. Line baking dish with foil.
Rub or spritz pork with oil and sprinkle with salt, pepper, and garlic powder. Bake for 30 minutes.
Make the sauce by mixing the rest of the ingredients together until the sugar and honey are fully mixed in. Taste it. If you like it hot (Denise!), add more sriracha to taste.
Reduce heat to 350˚F. Pour sauce over the pork.
Bake for an additional hour, basting every ten minutes. I don't own a baster, but I think that the stickiness of this sauce might make a mess. A spoon works just fine. This will burn at the edges of pan (hence the foil!), but just caramelize on the pork.
Consider baking potatoes alongside the pork -- it's about the right timing, and the pork goes well with a good baked potato.