Fragrant Ribs And A Coke

1. 1

   Put the first 7 ingredients (through the 5 spice) in a saucepan and simmer on low heat until it has reduced by at least half and has become a bit syrupy. Turn off the heat.

2. 2

   Heat your oven to 275. Salt and generously pepper the ribs. Add enough oil to your dutch oven to coat the bottom, and heat to med-high. Sear the ribs meat side down first until they are nice and brown, then flip and sear the bone side too. Remove them from the pan to a plate. Turn the heat down to medium.

3. 3

   Add the onions to the pan and cook them until they are golden and caramelizing. Add in the garlic and cook a few more minutes. Strain you reduced mixture into the pan, and add the broth, zest, chili and molasses and stir it all around. Add in the ribs meat side down, cover the pan and put it in the oven.

4. 4

   After 2 hours flip the ribs to meat side up, cover them back up and back into the oven for at least 2 more hours (more would not be a bad thing) until they are fall apart tender. I like to baste things so I go in there now and again and do just that.

5. 5

   To serve - remove the ribs to a plate, I like to keep them on the bone but it is up to you. Use a slotted spoon to get the onions out and spoon them over the ribs. Then, use your trusty baster and go to the bottom of the pan with it - this way you can extract the good juices without getting too much of what is most probably a substantial layer of fat (not that I am opposed to fat but one must use it judiciously :-) squirt that over the ribs. Serve them with a sprinkling of fresh cilantro leaves. We like them with rice.

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