I am having a hard time posting this entry today. Word Press seems broken in some manner but this work around is going to take, I hope.
I’ve been seeing these spare ribs at the store lately. They are pretty cheap because there really isn’t much meat on them, the bone/meat ratio is weighted towards the bone end of the spectrum. I wasn’t sure when I thawed them out today how I was going to cook them but I decided that a slow braise in stock inside a covered roasting pan would probably work. I gave them salt and pepper, a handful of garlic cloves, a couple of sliced onions, and various spices and powders and let them go for three or four hours. The broth nearly simmered away to nothing so I called them done. The remaining liquids were amended with ketchup and more chili powders and reduced atop the stove to the state you see there in the little bowl. Onion rings and fries rounded out the platter. They were pretty good, considering, but I think pork ribs are still the champs.