Subj : Nat BBQ Ribz Day
To   : SEAN DENNIS
From : JIM WELLER
Date : Wed Jul 06 2022 22:06:00

-=> Quoting Sean Dennis to Jim Weller <=-

 SD> Here's a recipe for Memphis-style wet ribs that I have had and these
 SD> are delicious.  You'll note nowhere do they claim to be BBQ
 SD> though.
 SD> Title: Slow-Cooker Memphis-Style Wet Ribs

I have no problem with stewed or braised rib dishes per se. They can
be delicious. I love making German style sparerib soup with slow
simmered ribs, potatoes, onions and sauerkraut.

But the word barbecue implies a very specific cooking method.

This dish uses red wine but it will not contain any alcohol after it
has been reduced.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tom Fundaro's Oven-Braised Short Ribs
 Categories: Beef, Ribs, Chilies, Wine
      Yield: 4 Servings
 
    1/4 c  Olive oil
      5 lb Beef short ribs (bone in)
    3/4 ts Freshly ground pepper,
           Divided, or more to taste
  1 1/2 ts Salt, divided, or more to
           Taste
  2 1/2 c  Sliced yellow onion
    1/2 ts Achiote paste
      4    Peeled garlic cloves
      2    Dried Oaxaca avocado leaves
           (or 2 bay leaves), torn into
           Pieces
      1    Pasilla chile, seeded, stem
           Removed, torn into pieces
      1    Guajillo chile, seeded, stem
           Removed, torn into pieces
      2    Ancho chiles, seeded, stems
           Removed, torn into pieces
      1    Chipotle chile, seeded, stem
           Removed, torn into pieces
  1 1/2 c  Chopped tomatoes
    1/2 ts Whole coriander seeds
    1/2 ts Whole fennel seeds
    1/2 ts Whole mustard seeds
    1/2 ts Whole cumin seeds
    1/4 c  Pumpkin seeds (pepitas)
      1    (1/2 -inch) piece cinnamon
           Stick
      1 c  Red wine
      2 c  Water
      2 c  Chicken stock
      1 c  Veal or beef stock
 
  Substitute bay leaves for avocado leaves if unavailable.
  
  Heat the oven to 300 F. In a large heavy Dutch oven heat the olive
  oil over medium-high heat. Sprinkle the ribs with one-half
  teaspoon salt and one-half teaspoon freshly ground pepper. Brown
  the ribs on all sides, in batches if necessary, about 15 minutes.
  Remove the ribs from pan and place in a bowl. Turn off the heat
  and carefully pour out half of the fat.
  
  Turn the heat to medium. Add the onions, garlic, avocado leaves
  and chiles. Break up the achiote paste and sprinkle it over the
  onion. Cook for 5 to 10 minutes, until onion is very soft. Add the
  tomatoes, coriander, fennel, mustard, cumin and pumpkin seeds and
  the cinnamon stick. Continue to cook, stirring occasionally for 10
  minutes.
  
  Add the red wine and reduce to almost dry, about 5 minutes. Add
  the ribs, water, and chicken and veal stock. Stir and cover with a
  tight-fitting lid.
  
  Braise the ribs in the oven for 3 hours. Remove the pan from the
  oven, carefully remove the lid and check texture of the ribs with
  tongs. If the ribs are soft to the touch they are finished; if
  they are still a little tough, replace the lid and cook for
  another 30 minutes.
  
  Place the ribs in a serving casserole and cover to keep warm. Pour
  the braising liquid into a bowl and spoon off the layer of fat.
  Pour into a blender in batches and carefully puree the braising
  liquid. Add a teaspoon of salt and one-fourth teaspoon pepper to
  sauce or more to taste. Pour sauce over the ribs. Serve with
  mashed potatoes or creamy polenta.
  
  From: Chef Tom Fundaro at Villa Creek restaurant in Paso Robles,
  California
  
MMMMM

Cheers

Jim


.... It's a place where nature and food come together in a virtuous union.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

.