New Orleans-Style Glazed Ribs Recipe

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Recipe Category: Asian

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New Orleans-Style Glazed Ribs Recipe

Ingredients

  • 4 pounds pork baby back ribs (about 2 sides) or your favorite ribs
  • 1/4 cup olive oil
  • 1 cup andouille sausage — chopped
  • 1 yellow onion — chopped
  • 1/4 cup chopped parsley

SPICEY NEW ORLEANS-STYLE SAUCE

  • 6 cloves garlic — finely minced
  • zest from 1 lemon — grated.
  • 2 tablespoons chopped fresh oregano leaves
  • 2 tablespoons minced fresh thyme sprigs
  • 1/2 green bell pepper — seeded and chopped
  • 2 cups seeded and chopped vine-ripened tomatoes
  • 1 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Asian chile sauce
  • 1/4 teaspoon allspice

Method

  1. Ask the butcher to cut the ribs across the bone into 2-inch-wide strips.
  2. Remove the membrane from the underside of the ribs.
  3. Then cut each strip into 6-inch lengths.
  4. To make the sauce, combine the sauce ingredients in a small bowl.
  5. Stir well.
  6. To braise the ribs, place a heavy stewpot over medium beat.
  7. Add the cooking oil.
  8. When the oil give off little wisps of smoke, add the ribs.
  9. Fry the ribs until they are lightly browned, about 5 minutes.
  10. Remove the ribs temporarily.
  11. Add the sausage and onion to the pot.
  12. Cook until the onions brown.
  13. Then return the ribs, and add the sauce.
  14. Bring to a low boil, cover the pot, and decrease the heat to low so the sauce is at a simmer.
  15. Cook the ribs until the meat is tender; about 1 hour.
  16. About every 15 minutes during cooking, stir the ribs.
  17. Temporarily remove the ribs from the pot and, using strips of paper towels, lift off all oil that is floating on the surface of the sauce.
  18. Strain the sauce through a sieve, and then return the sauce and ribs to the pot and bring to a simmer for 5 minutes, to heat through.
  19. If you do not plan to serve the ribs within the hour; they maybe refrigerated in the sauce up to 24 hours before returning them to a simmer.
  20. Transfer the ribs to a serving dish.
  21. Bring the sauce to a vigorous boil, and boil the sauce over high heat until it thickens enough to lightly coat a spoon, about 5 minutes.
  22. Spoon the sauce over the ribs.
  23. Sprinkle with parsley and serve.

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