Back in the day, Jim's friend Ben would go out to Jesse's Steakhouse in Hanover, NH and order the "Ribbets" appetizer and the rib entrée/main. He liked ribs. Well, so do we. And to make room for all of the venison that's going into the freezer, all weirdly shaped things must go!
We used the Alton Brown oven braising method for the ribs as usual. We use his 8:3:1 brown sugar to kosher salt to chili powder ratio, but never use the jalepeño seasoning. They come out fine. This time, we also substituted red wine for white wine with no ill effects. Jim's mom drank up the last of it! In our opinion, you'd be fine with any sort of marinade without the oil. A vinegar to cut the unctuousness of the pork, a sweet and a salt would work just fine I'll bet. Jim used a gravy separator to remove the fat from the braising liquid after cooking before reducing. Without it, a lot of the flavor was lost. So he added molasses for a depth of flavor, a bit more honey and a bit of cumin. Just eyeballng, really, but after a couple minutes under the broiler, Peta was happy. How the last four ribs are still in the 'fridge is a mystery. They taunt...
Jim and Peta
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