St. Patrick's Day Braised Spare Ribs or Oxtail - Montserrat
- Ready In:
- 3hrs 20mins
- Ingredients:
- 9
- Yields:
-
4-6 spareribs
- Serves:
- 2-3
ingredients
directions
- Pre-heat oven to 350°F.
- Thoroughly dry the meat.
- In oven proof, heavy pot or dutch oven, over medium high heat, add oil and brown the spareribs/oxtail for about 7-10 minutes turning on all sides (even boney sides).
- Remove meat and set aside.
- Add onions, butter, salt and pepper and cook onions until they are reddish golden brown.
- With onions in the pot, deglaze the pan with 1/2 of the beer and reduce for 5 minutes.
- Add meat and juices back to pot and remaining ingredients.
- Place lid on pot and place in oven to cook for 3 hours. Every 45 minutes or so, remove the pot and turn the meat to ensure even distribution of the broth over the meat.
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RECIPE SUBMITTED BY
We love to cook and luckily our friends and family love to eat. Syl grew up in England and the Netherlands and that influence is in his recipes. We love love love Asian and Middle Eastern flavor profiles. I suspect I am a heat and spice addict.