Ribs Simmered in Asian Cabernet Sauce Recipe

Ribs Simmered In Asian Cabernet Sauce Recipe

Ingredients

• 2 pounds country-style spareribs or your favorite ribs
• 1/4 cup olive oil
• 2 small yellow onions — chopped
• 1 tablespoon cornstarch
• 1/4 cup chopped cilantro sprigs

ASIAN CABERNET SAUCE

• 1/2 cup dried cepe (porcini) mushrooms
• 1 cup chicken broth
• 4 cloves garlic — finely minced
• 1 cup cabernet sauvignon or other dry red wine
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons tomato paste
• 1 teaspoon Asian chile sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves

Method

1. If using pork baby back ribs or spareribs, ask the butcher to cut them across the hone into 2-inch-wide strips.
2. Remove the membrane from the underside of the ribs.
3. Then cut the strips into 6-inch lengths.
4. To make the sauce, soak the mushrooms in hot chicken broth for 30 minutes.
5. Then chop the softened mushrooms and set aside.
6. Pour the broth through a fine-meshed strainer.
7. In a bowl, combine the broth with all remaining sauce ingredients.
8. Stir well.
9. To braise the ribs, place a heavy stewpot over medium heat.
10. Add the olive oil.
11. When the oil gives off little wisps of smoke, add the ribs.
12. Fry the ribs until they are lightly browned, about 5 minutes.
13. Temporarily remove the ribs, and add the onion.
14. Saute the onions until they brown, about 10 minutes.
15. Then return the meat to the pot and add the mushrooms and the sauce.
16. Bring to a low boil, cover the pot, and decrease the heat to low so the sauce is at a simmer Cook the ribs until the meat is tender about 1 hour.
17. About every 15 minutes during cooking, stir the ribs.
18. 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.
19. Return the ribs to the pot and bring to a simmer for 5 minutes to heat through.
20. If you do not plan to serve the ribs within the hour they maybe refrigerated in the sauce up to 24 hours before returning the ribs to a simmer.
21. Chop the cilantro.
22. Place the ribs on a serving platter or dinner plates.
23. Strain the sauce through a sieve.
24. Return the sauce to the pan and bring to a low boil
25. Mix the cornstarch with an equal amount of cold water Stir in lust enough of the cornstarch mixture to lightly thicken the sauce
26. Taste and adjust the seasonings, especially for salt and pepper Pour the sauce over the ribs, sprinkle with cilantro, and serve

Full List of Asian Recipes
Full List of Sauce Recipes