This is an extremely flavorful braised short rib dish with a definite spicy 'kick'.
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Hello! A few posts back, someone mentioned using this recipe to prepare pork ribs instead of beef short ribs. Got me thinking... now I have a rack of pork ribs I'm ready to try adapting. They are NOT baby back, just regular spareribs. My question: with this low and slow method, need I worry about pre-boiling or baking the ribs, or will this tenderize them enough to be palatable, as written? I've got the time to do it either way. Although the rack was reasonably priced (especially when compared to what I've been paying for beef short ribs!), I want the result be tender and yummy. Thoughts? Thanks and Cheers!
Yes, absolutely. Just proceed as per the recipe for beef ribs. You can first pre-boil them and cook them until tender. Even better if you first sear them like we do in the video before tossing them with the ancho chili paste. Bake in the oven. Hope this helps. Cheers!