Thread: Braised Ribs

Originally Posted by somtamslap

Re; the holy trinity - a trio of vegetable items traditionally used in southern US cuisine. I thought these were celery, onion and green peppers (capsicum). Does it vary from state to state?

No it doesn't. He actually made a mirepoix. What you described is actually a "trinity". To make it holy you must add garlic.

Mirepoix is 2 part onion, 1 part carrots, 1 part celery.

Trinity is onions, bell peppers and celery

Holy trinity is onions, bell peppers, celery and garlic

UNCLE BAZZAS BRAISED/BBQ RIBS
(Adjust your quantities to suit your pan)
BRAISING:
Rough chop a knob of ginger, 4 cloves of garlic and a medium onion – set aside.
In a braising pan (baking dish, bread tins or whatever) put a ½ cup of hickory smoke BBQ or brown sauce; ¼ cup of sweet soy sauce (kepsup manis); several table spoons of soy sauce; a table spoon of black peppercorns; a couple of chillies; a cup of water. Stir until mixed adding BBQ spice/rub if you have it.
Add the chopped mix and stir adding two cups of water.
Cut your best back ribs strips to fit the pan(s) and add to the pan in layers. Top up with water if necessary until almost covered (they’ll let out more juice.)
Marinade for 1-2 hours.
Simmer in an oven for 40 minutes; turn and simmer a further 20-30 minutes.
Allow to cool in the mix then take out and place on a foil lined oven tray.
BBQ SAUCE:
½ a cup of tomato sauce; ½ a cup of BBQ sauce; ¼ cup of sweet chilli sauce; a couple of slurps of Worcestershire sauce and the juice of a lime.
BBQ:
Paint the ribs generously with the sauce and either brown off on a BBQ grill (not plate) or under the griller or top shelf of the oven.

Cut the ribs into singles and serve with French fries and a green salad.