Braised ribs are a favorite dinner for our family. I braise the ribs, then marinate them with a sauce overnight, and finish them in the oven the next day.
2 T smashed garlic
2 C dry white wine
2 T organic honey
4 sprigs fresh thyme
I sliced the racks into pieces that could fit in the bottom of my pans. I browned smashed garlic in a splash of olive oil then quickly seared the ribs to seal in the juices. I added in the thyme, poured in the wine and honey, brought it to a boil, covered it, and reduced to a simmer. Let that simmer for 2 hours. The meat will be so tender that it's almost falling off the bone.
In the meantime, I made a rhubarb barbeque sauce.
Those look like, perhaps, the most heavenly ribs ever!ReplyDelete