Michael's braised ribs

4 servings

Ingredients

Quantity Ingredient
1 large Onion -- finely minced
1 medium Carrot -- finely minced
1 Celery stalk -- finely
Sliced
1 tablespoon Minced garlic
1 tablespoon Tomato paste
6 pounds Baby back ribs
1½ teaspoon Salt
1 teaspoon Freshly ground black pepper
4 cups All-purpose stock -- OR
Low-sodium chicke
3 Bay leaves
1 Sprig fresh thyme -- -=OR=- Dried thyme
6 pounds Braised baby back ribs
Braising liquid from ribs
1 tablespoon Brown sugar
¼ cup Cider vinegar
2 tablespoons Catsup
1 tablespoon Dry mustard
1 teaspoon Worcestershire sauce
¼ teaspoon Ground cloves
1 teaspoon Chili powder
¼ teaspoon Cayenne pepper

Directions

BRAISING SAUCE

BARBEQUE RIBS

BRAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in asingle layer. Lay the ribs on top and sprinkle with salt and pepper. Add sto TO FREEZE RIBS: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour. When cool, remove and discard any fat that has congealed on the surface of the liquid.

Cover tightly and place in freezer for up to 3 months. Wrap BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not; it's not important. Combine the sugar and vinegar in a 1-quart pot and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes.

Watch carefully as the syrup will suddenly darken in color.

Immediately add th

TO COOK RIBS IN THE OVEN, place ribs in a roasting pan, cover, place in oven and turn temperature to 350F. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. =============== Reply 25 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM GUEST CHEF 6 99 To: BGMB90B ELAINE RADIS Date: 06/02 From: BGMB90B ELAINE RADIS Time: 2:11 PM MM: MICHAEL'S CAESAR DRESSING

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