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1
BRAISING SAUCE: Preheat oven to 350F (180C).
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Mix onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in a single layer.
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3
Lay the ribs on top and sprinkle with salt and pepper.
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4
Add stock, bay leaves and thyme.
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Cover and place in the oven for 1 hour.
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6
Remove from oven, remove the ribs and set aside to cool.
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7
Strain the braising liquid and discard the vegetables.
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8
TO FREEZE RIBS: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour.
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9
When cool, remove and discard any fat that has congealed on the surface of the liquid.
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Cover tightly and place in freezer for up to 3 months.
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11
Wrap the meat in plastic wrap and then place in airtight plastic freezer bags or containers.
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12
You may freeze meat for up to 3 months, also.
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13
BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F (190C) or light a charcoal grill.
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14
Defrost the braising liquid.
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15
Defrost the ribs or not; it's not important.
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16
Combine the sugar and vinegar in a 1-quart pot and place over medium heat on top of the stove.
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Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes.
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Watch carefully as the syrup will suddenly darken in color.
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Immediately add the rib braising liquid, then the ketchup, mustard, Worcestershire, cloves, chili powder and cayenne pepper.
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Cook, reducing the liquid until it has a thick sauce-like consistency.
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Remove from the heat and set aside.
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22
TO COOK RIBS IN THE OVEN, place ribs in a roasting pan, cover, place in oven and turn temperature to 350F (180C).
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23
Cook for 30 minutes, basting with more barbecue sauce every 10 minutes.
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24
TO COOK ON THE GRILL, wait until the coals become white hot and pile them on one side of the grill.
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Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside.
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26
If your grill does not have a cover, improvise one out of aluminum foil.
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Cook for 30 minutes, basting with more barbecue sauce every When ribs are well heated, remove to a platter and serve.
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28
Offer any additional barbecue sauce on the side.
