Monday, June 4, 2007

Braised ribs

Better than bruised ribs any day (and believe me, I've experienced both!)

Braised ribs

2 cups cider vinegar
1 cup grapefruit juice
1/2 cup molasses
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup ketchup
3 tablespoons mustard powder
couple of tablespoons Worcestershire sauce
several cloves garlic, coarsely chopped
several inches of ginger root, coarsely chopped

In a large saucepan, reduce the marinade by half. Strain, and allow to cool. Pour over country style ribs (or chicken pieces, or...) Cover and refrigerate overnight.
The marinade will be enough for several pounds of meat.

Cook for half an hour at 350 F, then reduce heat to 275 and cook for 3 hours
or so. Meat will be falling apart. Remove meat from the sauce, and reduce the sauce further until it is a syrupy consistency. Pour over the meat and serve.


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