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Get Started - 100% free to try - join in 30 secondsAdapted from the real Dave Lieberman
The best way to fry the ribs is to use moderately-high heat and resist the urge turn them incessantly. They should be as dark as possible, almost burnt. If you have a good hood fan, you’ll put it to good use. I tweaked his recipe and couldn’t resist adding some chocolate to the braising liquid, which gives it some extra body, and some chili, for a bit of heat.
Making them a day in advance and storing them in a refrigerator is a great do-ahead tip and allows you to skim off the fat. If so, just cook them through step #5, the chill, and the following day, skim, then finish with the hoisin sauce.
Notes: In France, I used what the butchers call paleron de boeuf and have the butcher cut them for me as the bones are too dense to do so at home.
10 short ribs (rib pieces cut into 3 to 4-inch, 10 to 12 cm, chunks)
Salt and freshly-ground pepper
3 tablespoons vegetable oil
1 1/2 cups (375ml) dark beer
10 garlic cloves, peeled and minced
1-inch piece of fresh ginger, peeled and minced
3 tablespoons Chinese or Japanese rice vinegar
1 1/2 ounces (50g) bittersweet or semisweet chocolate, chopped (I used Xocopili)
1/2 teaspoon red chili powder
1 cup (250ml) hoisin sauce
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