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1
Cook ribs, in batches, in large skillet on medium-high heat 5 min.
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2
or until browned on both sides.
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3
Remove from skillet.
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4
Place in single layer in half hotel pan (or in 1/8-size hotel pan for trial recipe); set aside.
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5
Saute shallots in same skillet on medium-high heat 2 to 3 min.
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6
or until crisp-tender.
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7
Gradually add wine, stirring constantly to remove browned bits from bottom of skillet.
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8
Add demi-glace, barbecue sauce and half of the thyme; stir.
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9
Bring to boil, stirring frequently.
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10
Pour over ribs; cover with foil.
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11
Bake in 275 degrees F-convection oven 2-1/2 to 3 hours or until ribs are tender.
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12
Meanwhile, mix tomatoes, oil and remaining thyme in half hotel pan (or in 1/8-size hotel pan for trial recipe).
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13
Add to ribs in oven.
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14
Bake, uncovered, 45 min.
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15
Place potatoes in large saucepan about 20 min.
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16
before ribs are done.
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17
Add enough water to completely cover potatoes.
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18
Season with salt, if desired.
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19
Bring to boil; cook 10 to 12 min.
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20
or until potatoes are tender.
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21
Drain.
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22
Press potatoes and butter through a ricer; place in large bowl.
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23
Stir in milk.
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24
Remove ribs from pan; strain sauce.
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25
If necessary, add enough hot water to sauce to make a medium-thick consistency.
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26
Remove meat from bones; cool slightly.
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27
Shred with two forks; set aside.
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28
Peel and coarsely chop roasted tomatoes.
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29
For each serving: Spoon 2 Tbsp.
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30
(30 mL) of the sauce into bottom of soup bowl; top with 1-1/2 oz.
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31
(45 g) meat.
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32
Spoon about 1/3 cup (75 mL) potato mixture around meat.
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33
Top with 1 Tbsp.
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34
(15 mL) tomatoes.
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35
Garnish with additional fresh thyme, if desired.
