Braised Ribs with Southwest Chile Glaze Recipe

Recipe Category: Barbecue

Braised Ribs With Southwest Chile Glaze Recipe

Ingredients

  • 4 pounds pork baby back ribs (about 2 sides) or your favorite ribs
  • 1/4 cup olive oil
  • 3 cloves garlic — finely minced
  • 3 finely minced serrano chiles — including the seeds
  • 1 tablespoon cornstarch
  • 3 ounces soft goat cheese — crumbled and
  • refrigerated
  • 1/4 cup chopped cilantro sprigs

SOUTHWEST CHILE AND TEQUILA GLAZE

  • 2 vine-ripened tomatoes — seeded and chopped
  • 1 cup chicken broth
  • 1/2 cup dry white or red wine
  • 3 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin

Method

  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.
  3. Then cut the strips into 6-inch lengths.
  4. To make the glaze, combine all the glaze ingredients in a small bowl.
  5. Stir well.
  6. To braise the ribs, place a heavy stewpot over medium heat.
  7. Add the cooking oil.
  8. When the oil gives off little wisps of smoke, add the ribs.
  9. Fry the ribs until they are lightly browned, about 5 minutes.
  10. Tip out and discard the oil.
  11. Add the garlic and chiles to the pot holding the ribs.
  12. Stir with the ribs over medium heat for 30 seconds.
  13. Then add the glaze.
  14. Bring to a low boil, cover the pot, and decrease the heat to low so the glaze is at a simmer.
  15. Cook the ribs until the meat is tender about 1 hour.
  16. About every 15 minutes during cooking, stir the ribs.
  17. 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.
  18. Return the ribs to the pot and bring to a simmer for 5 minutes, to heat through.
  19. If you do not plan to serve the ribs within the hour they may be refrigerated in the sauce up to 24 hours before returning the ribs to a simmer.
  20. Mix the cornstarch with an equal amount of cold water.
  21. Stir in just enough of the cornstarch mixture to lightly thicken the sauce.
  22. You can keep the ribs warm for up to 1 hour on lowest heat, before serving.
  23. When serving, sprinkle the goat cheese and cilantro over the ribs.

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