Braised Ribs With Southwest Chile Glaze
A home-style Braised Ribs With Southwest Chile Glaze made with Olive Oil, Garlic, Serrano Chiles Including The Seeds, Cornstarch, and Soft Goat Cheese Refrigerated. Serves 4. Keep it handy for the next time you cook it.
Illustrative photo
Ingredients
- 4 lb
- 1/4 cup
- 3 clove
- 3
- 1 tbsp
- 3 oz
- 1/4 cup
- 2
- 1 cup
- 1/2 cup
- 3 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
Method (preview)
- 1
Ask the butcher to cut the ribs across the bone, into 2-inch-wide strips.
- 2
Remove the membrane from the underside of the ribs. Then cut the strips into 6-inch lengths.
- 3
To make the glaze, combine all the glaze ingredients in a small bowl. Stir well.
- 4
To braise the ribs, place a heavy stewpot over medium heat.
- 5
Add the cooking oil.
- 6
When the oil gives off little wisps of smoke, add the ribs.
- 7
Fry the ribs until they are lightly browned, about 5 minutes.
- 8
Tip out and discard the oil.
- 9
Add the garlic and chiles to the pot holding the ribs.
- 10
Stir with the ribs over medium heat for 30 seconds. Then add the glaze.
- 11
Bring to a low boil, cover the pot, and decrease the heat to low so the glaze is at a simmer.
- 12
Cook the ribs until the meat is tender about 1 hour.
- 13
About every 15 minutes during cooking, stir the ribs.
- 14
Temporarily remove the ribs from the pot and, using strips of paper towels, lift off all oil that is floating on the surface of the glaze.
- 15
Return the ribs to the pot and bring to a simmer for 5 minutes, to heat through.
- 16
Mix the cornstarch with an equal amount of cold water.
- 17
Stir in just enough of the cornstarch mixture to lightly thicken the sauce.
- 18
You can keep the ribs warm for up to 1 hour on lowest heat, before serving.
- 19
When serving, sprinkle the goat cheese and cilantro over the ribs.
- 20
Contributed to the FareShare Gazette by Michael; 17 February, 2002. www.fareshare.net
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