This is a recipe from one of my instructors at The Art Institutes (Seth Bixby Daugherty). He would give us ingredients and we had to fill in the blanks. After removing the ribs from the braising liquid, blend the liquid to use as a sauce. The best thing about this recipe is that you can't mess it up, add a little of this or that, ou just have to make sure your ribs are submerged! Also, check periodically to make sure that your liquid hasn't evaporated and add a mixture of stock and water if needed. —Miss Lyss
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