Ribs: What's For Dinner

Spareribs are a long narrow cut of meat taken from the lower portion of the ribs and breastbone of a hog. They are most often marinated before being slow cooked to render out the fat, resulting in flavorful, tender meat. Ribs are a favorite among the “finger food” crowd and this recipe can be scaled up to accommodate a large group.

Short ribs are rectangles of beef measuring approximately 2-by-3 inches, taken from the chuck portion of a steer. To render them tasty and tender, they require a long, slow moist-heat braise.

Adding onions, tomatoes, carrots, fennel, and potatoes to the braising pot creates an easy and delicious one-pot meal that’s perfect for a busy weekend when there’s still outside work to be done. Add a hearty red wine, a green salad, and fresh pears for dessert if you’re having guests for dinner.

Bon appétit!

Honey Glazed
Baby Back Ribs

Adapted from Deborah Krasner’s “Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat.”

(Serves 6 to 8)

2 racks of pastured baby back ribs (about 2 pounds each)

For the marinade:

1 cup soy sauce

1 cup bourbon

1/3 cup local honey

2 tablespoons freshly grated ginger

2 large cloves garlic, minced

Freshly ground black pepper to taste

1 tablespoon sesame oil

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

Pinch of mace

For the glaze and dipping sauce:

1/3 cup honey

2 tablespoons hot water

2 tablespoons dark brown sugar

Juice of 2 limes

1/4 cup fish sauce

1/4 cup soy sauce

1 large clove garlic, pressed in garlic press

1 Thai chili pepper, minced

1/2 cup or more minced cilantro

To prepare:

Whisk together soy sauce, bourbon, honey, ginger, garlic, pepper, sesame oil, cinnamon, nutmeg and mace in a large glass measuring cup until blended.

Place the ribs in a large, non-reactive dish that will accommodate them.

Pour the marinade over, turning the ribs to coat them.

Cover with plastic wrap and refrigerate overnight or up to 2 days. Preheat the oven to 300 degrees.

Line a large baking sheet with heavy-duty aluminum foil and place a wire rack on top.

Spray the rack with non-stick spray.

Place the ribs, meat side up, shaking off the marinade.

Bake the ribs until tender, about 2 hours.

Meanwhile, whisk together the honey and hot water to blend in a mixing bowl.

Add brown sugar and stir until sugar is dissolved.

Add the garlic, lime juice, fish sauce, soy sauce, garlic, chilies and cilantro, whisking well to blend.

Pour half the glaze into a small bowl for a dipping sauce at the table.

After the ribs are tender, baste with glaze and bake until they are brown and glossy, about 15 minutes longer.

Turn ribs, bone side up, and brush the glaze on the bones.

To finish, preheat the grill or broiler to high.

Place the bone sides facing the heat source and cook until they are lightly charred, the grilling time will depend on the heat of the grill/broiler.

Watch carefully.

Cut the ribs into individual-sized pieces, serve at once, and pass the dipping sauce.

Old-Fashioned Country Braised Short Ribs Of Beef

(Serves 6)

5 to 6 pounds beef ribs, cut into serving-size pieces

About 3/4 cup corn meal (or all purpose flour)

1 teaspoon sea salt

2 teaspoons freshly ground black pepper

1 tablespoon smoked paprika

3 cloves garlic, minced

1 tablespoon thyme

2 teaspoons marjoram

Canola or grape seed oil for browning

1 large onion, sliced

1 cup red wine

6 parsley stems, leaves chopped for garnish

1 bay leaf

2 large fresh tomatoes, chopped and seeded

3 large carrots, peeled and cut into chunks

2 stalks celery, chopped

1 fennel, cut into chunks

6 boiling potatoes cut into chunks

Chopped fresh parsley leaves

To prepare:

Preheat the oven to 350.

Combine the cornmeal, salt, pepper, paprika, garlic, thyme and marjoram in a mixing bowl.

Pat ribs dry with paper towels and roll them in the seasoned flour.

Coat the bottom of a large heavy casserole dish with oil.

Working in batches, brown the ribs until they are deep, rich brown.

When all the ribs are browned, add onion to the bottom of the pan and sauté briefly.

Return the ribs to the casserole, add wine, parsley stems, bay leaf and tomatoes.

Cover and bring to a boil.

Place in the oven and bake until the beef is tender, about 2 hours.

Add more water or wine if necessary.

After about an hour and fifteen minutes, add the carrots, celery, fennel and potatoes to the pot.

Cover and continue baking until the vegetables are tender, about 45 minutes.

Remove the ribs and vegetables to a large platter and place in the oven, now turned off.

Strain the cooking liquid into a gravy strainer.

Let stand about 5 minutes, then pour the strained ‘au jus’ into a pitcher.

Sprinkle chopped parsley over the whole affair and pass the sauce at the table.