Braised Ribs
Makes 4 Servings
 |
DRINK PAIRING | |
|---|---|---|
| Sinebrychoff Porter from Finland or Elysian’s Perseus Porter | ||
Braising pork or wild boar ribs helps tenderize the meat, while finishing them on the grill caramelizes the sauce into a flavorful, finger-licking, gooey-crispy coating. spices & sherry. Not much more work, but extra delicious!
INGREDIENTS
- 4lbs of Wild Boar St. Louis Spare Ribs
- (you could substitute Kurobuta Baby Back Ribs or conventional Pork Ribs)
- BRAISING LIQUID
- 3 quarts of Chicken Stock
- 3 Cloves of Garlic, smashed with the peel on
- 2 Bay Leaves
- ½ bunch Fresh Thyme
DIRECTIONS
1
Combine the chicken stock, garlic, bay leaves, and thyme in a pot or dutch oven.
2
Bring to a simmer, submerge the ribs & cover the pot. Let the ribs simmer for 1 hour, 15 minutes (or until tender if substituting).
3
Remove the ribs from the braising liquid and either reserve the liquid for another recipe or discard.
4
Coat the ribs with the barbeque sauce.
5
Briefly grill the ribs to reduce and caramelize the sauce. Serve.
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