Preparation has to start 3 days in advance! (if you can only do 2, that’s ok, but 3 is better)
Dry Rub
Ingredients
- .25 tsp ground cloves
- .5 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp whole pepper corns, ground
- 1 tsp anis seed, ground
- 1 tsp corriander seeds, ground
- 2 tsp maldon salt
Braising Liquid
Ingredients
- Tamari - or soy substitue and/or fish sauce
- 2 cups - red wine
- 2 cups beef stock
- brandy
- Mirepoix ( 1 carrot, 1 celery, equal shallot )
Glaze
Ingredients
- 1/4 cup honey
- 2 Tbs. fresh orange juice
- 2 Tbs. ketchup
- 1 Tsp fish sauce or Soy
- 2 Tbsp left over sauce
Steps
- Whisk & Glaze
- Broil for 4 minutes
- eat the shit out of that fucker
Day 1 - Overnight
Steps
- Put rub mix in ziplc bag with ribs, refrigerate overnight.
Day 2 - Requires 3 Hours
Steps
- Step 1**
- 2 tbsp oil in pan
- Brown ribs (~3 minutes / side).
- Remove & set a side
- Step 2**
- Mirepoix - brown in olive oil (5 minutes).
- Add garlic & ginger
- Remove from pan
- Step 3**
- deglaze with 1/4 cup spiced rum ( didn’t have brandy)
- add wine Reduce for 5 minutes
- Top up with broth, add beef
- 2 tsp Tamari
- Braise 2.5 hours
- if you can )
- store meat side down in juice
- Let sit overnight
Day 3**
Steps
- Skim off Fat, add water braise to reduce liquid (about 1-2 hrs)
- Remove from broth & strain & set aside