Ribs January 27 27/366

    

Yum.

Dry rub ribs to sit overnight with a goodly amount of:

Coriander
Cumin
Chili Powder
Cayenne Pepper
Sage
Ginger powder
Sugar
Salt
Pepper
Leave some for sauce.

Wrap ribs in paper and refrigerate overnight.

Set oven to 375
Dust off excess rub.
Braise, in beer, covered in foil, for at least two hours.
Uncover and continue to cook until falling off the bone.

Sauce:
Use juices left in braising pan and add to it more beer, juice (i like prune), the leftover dry rub spices, and reduce until thick.

apply generously to ribs.

Sometimes I broil them until the sauce is caramelized, sometimes I don’t, either way, yum.

Eat