Preheat oven to 300 degrees F.
Cut the vegetables into nice thick chunks. Halve the garlic and quarter the
apples. Don't worry about the skins, seeds, etc. All will be strained later.
Take the racks of ribs, and cut them in half, and season with salt, and pepper. In a large bowl,
dredge the rib racks in flour on all sides. In a large wide pot, on high heat, add the oil, let it get hot, and
sear the ribs, until brown on all sides. Don't tamper with them. Let their surface maintain a nice contact with the hot pan. It will take about 4 to 5 minutes, per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan.
Add all the vegetables, apples, and a few sprigs each of
herbs to the pot. Let them
caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables. In a large bowl, combine the
Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil. Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours.
Remove the meat from the pot, and cut into rib sections, and set aside.
Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes), to make the
barbecue glaze. When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the
potato starch, and
whisk till smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture.
Toss the ribs back into the glaze to warm and coat them. Mound the ribs up on a platter, and garnish with a handful of baby greens or
sprouts, and serve with Warm Potato Salad.
Lobster and Corn Chowder
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By silver_mike
Somerville, MA
on July 16, 2012
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These ribs are amazing! They aren't traditional BBQ ribs by any means, they are more like slow braised short ribs with a delectable gravy. I used Saint Louis style instead of baby backs so we had a little more meat on the bones. I also cut the sauce recipe in 1/2 and had enough gravy for one large Saint Louis rack. I will definitely be using this sauce to braise other meats in the future. Seriously, you could put the sauce on a shoe and it would taste good!
By lckcharm
on July 09, 2012
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These ribs came out fantastic, everyone loved them!
By ceg74
Dickinson, TX
on February 11, 2012
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The BBQ sauce ruined the dish for me. I will stick to the grill and a dry rub for ribs from now on...
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