Go to the Recipe: Soul-Soothing Braised Spareribs
I live in Florida and am not familiar with chilly Sundays in March. It's early March and 82 today. But this meat looks delicious so I'll turn the AC on max and see if I can mimic the experience.
150 olives? Seems like a lot of olives.
I think that's a typo, probably meant 150 g of olives
That was a lot of tomatoes for me.
this is pasta sauce!
@Neeraj Korde do You understand what constitutes something being a pasta sauce? By your previous comment, clearly not.
Lowering the temperature, extending the cook time,and doing this with beef chuck. We'll see how it goes.
reheating, how to?
I do not own any souls vide equipment. How long would I braise this dish in a convection oven?
Sorry, autocorrect. “Sous” not souls
why pork spare ribs? why not beef short ribs? Could we sub one for the other with this recipe?
Just finished making this. It was good, but definitely not something I would pay for in a restaurant. Definitely fork friendly. I was concerned that the sauce would be too rich so I served it with creamy polenta and parsnips. It wasnt too rich however.
From a southerner. Polenta or Grits just depend on how big the grit is ground. Either way, I only cook for my wife and I. We prefer the yellow stone ground. I start with 3 cups of water, 1 cup of milk, and 1 cup of grits. I do not salt the water because over salted can ruin the taste. Salt later when almost done and sneak up on the salt. I cut in the butter later in the cooking process and add monterey jack cheese. I continue to stir and watch the heat to keep it from sputtering. When it thickens I start adding water, as it thickens again, I add more water, and do this one more time. This allows better hydration and helps make the mix creamy. As I was doing this I added salt, stir, taste, add salt, stir taste. Before finishing I hit with plenty of pepper. On some occasions I will actually grind up some frozen yellow corn and add for a more of a corn taste. When plating, or putting in a bowl, I put chives and chopped tomatoes in the bottom, then again in the middle, and then on the top and sprinkle a small amount of cheese. This is now "slap your momma" good.
Loved this. So easy and satisfying.
What is been grated on the spareribs?
Pretty sure its Parmesan, classic combo with those grits and jus. Aged Manchego Iberico would be nice too.
what was the time and temp and any changes you did with the chuck. thanks
