We started the process with deep fried onions. Then we added deep fried beef ribs from a 3-bone roast. We poured Dr. Pepper into the pan until it came 2/3 of the way up the ribs and added a healthy glug of soy sauce. Then we covered the pan with foil and braised the ribs in a 300°F oven for three and a half hours. The Dr. Pepper and soy sauce blended with the meat and onion juices, bathing the ribs in flavorful goodness. The sauce was rich: sweet, fatty, and meaty with a deep onion flavor to round out the meat. We balanced it with a splash of red wine vinegar. These ribs were ready to eat straight from the pan as the meat slid right off the bones. With a little patience they could have been pulled and folded into the sauce to make a delicious filling for a ravioli or an amazing ragout for pasta or polenta. Note to self, any liquid that tastes good can make something else taste even better.
Years Past
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