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Published by Prosenjit76

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Published by: Prosenjit76 on Feb 05, 2011
Copyright:Attribution Non-commercial


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Six nations Braised baby back ribs
 If you are in the mood for throwing a rugby party, look no further. Here is a simplerecipe to impress your friends, while enjoying the scrum! (py)The key word is pre preparation. Once braised, the ribs can easily be reheated and served with somecoleslaw and oven chips. Makes 6 servings
6 (10-ounce) bone-in Baby Back Pork shortribs
1 teaspoon fine sea salt 
1/2 cup olive oil
3 medium onions, cut into large dice
1 head garlic, peeled and cloves left whole
3 medium carrots, peeled and cut into large dice
3 medium celery stalks, cut into large dice
2 medium Granny Smith apples, peeled, cored, and cut into large dice
2 cups dry red wine
8 ounces strained tomato purée
10 cups chicken stock or low-sodium chicken broth
1/4 teaspoon freshly ground black pepper 
4 whole dried bay leaves
To Make the short ribs:
Pat the short ribs dry and place in a large bowl. Sprinkle with 1/2 teaspoon salt. Cover and refrigerate 24 hours. Position a rack in the middle of the oven and preheat to 325°F. In a heavy, large ovenproof pot over moderately high heat, heat 1/4 cup olive oil untilsmoking. Working in 2 batches (wipe the pan clean and add remaining 1/4 cup oilbetween batches), sear the ribs, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer the ribs to a large bowl. Do not clean the skillet. Add theonions, garlic, carrots, celery, and apples to the pot. Over moderately high heat, sauté until the vegetables and apples start to soften,about 15 minutes. Add the wine and bringto a boil, scraping up any browned bits. Add the tomato purée and chicken stock thenreturn the ribs, along with any accumulated juices, to the pot. Make sure the ribs arecompletely covered with liquid; add water or additional stock if necessary. Sprinkle withthe remaining 1/2 teaspoon salt and the pepper and stir in the bay leaves. Cover the pot,transfer it to the oven, and braise the ribs for 2 hours.Uncover the ribs and continue braising until the meat is tender and starting to fall off thebone, about 45 minutes. Gently remove the ribs from the pot and transfer to a large bowl.

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Do try this at home.

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