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Pork With Orange Sauce

Makes 4 servings

• 1 1/2 cups fresh orange juice
• 1 shallot, minced
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• Lemon or lime juice, optional
• 2 pounds country-style pork ribs, cut 3/4 inch to 1 inch thick
• Freshly ground pepper, to taste

Preheat the oven to 450 degrees. Combine the orange juice, shallot, cayenne pepper and cumin in a small saucepan and cook, stirring, until the mixture has reduced to about 1/2 cup. Taste and add lemon or lime juice if needed. Set aside.

Place the pork in a single layer in a large cast-iron (and ovenproof) skillet. Sprinkle the meat with pepper, then brown it quickly on both sides over high heat.

Transfer the skillet to the oven and roast for 15 minutes. Remove from oven and check for doneness. The meat should be firm but not tough. (Its center should still be a little pink.)

Spoon the sauce over the ribs and let rest for about 5 minutes before serving.

(From Frances Levine.)

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