Wine Braised Ribs

Preparation has to start 3 days in advance! (if you can only do 2, that’s ok, but 3 is better)

Dry rub

• .25 tsp ground cloves
• .5 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp whole pepper corns, ground
• 1 tsp anis seed, ground
• 1 tsp corriander seeds, ground
• 2 tsp maldon salt

GlazeB- raising

• Tamari - or soy substitue and/or fish sauce
• 2 cups - red wine
• 2 cups beef stock
• brandy
• Mirepoix ( 1 carrot, 1 celery, equal shallot )

Glaze

• 1/4 cup honey
• 2 Tbs. fresh orange juice
• 2 Tbs. ketchup
• 1 Tsp fish sauce or Soy
• 2 Tbsp left over sauce

Day 1 - overnight

Put rub mix in ziplc bag with ribs, refrigerate overnight.

Day 2 - requires 3 hours

Step 1

1. 2 tbsp oil in pan
2. Brown ribs (~3 minutes / side).
3. Remove & set a side

Step 2

1. Mirepoix - brown in olive oil (5 minutes).
2. Add garlic & ginger
3. Remove from pan

Step 3

• deglaze with 1/4 cup spiced rum ( didn’t have brandy)

• add wine Reduce for 5 minutes

• Top up with broth, add beef

• 2 tsp Tamari

• Braise 2.5 hours

• ( if you can )

• store meat side down in juice

• Let sit overnight

Day 3

• Skim off Fat, add water braise to reduce liquid (about 1-2 hrs)
• Remove from broth & strain & set aside

Step 4 ( Glaze )

• Whisk & Glaze
• Broil for 4 minutes
• eat the shit out of that fucker