Botched Molly Stevens recipe- help!
I made the Country Style Ribs with mango and coconut recipe (All About Braising) for guests tonight. I couldn't find country-style ribs and- not appreciating the difference- used "regular" (spare ribs, I guess?) instead. The recipe called for 1.25 hours on the stovetop but they were so tough that I cooked them twenty minutes longer. It did not help but it didn't make it worse either.
They're just terribly tough and I don't know if I should even serve them tonight. Is there anything I can do to salvage five pounds of ribs?
Whew. I'd .guess if you slowcooked them for eight or ten hours you might get 'em tender but that's still just a guess. I suppose you could try that and then have a backup plan. Good luck.
It won't be the same - how could it be - but it can be _good_.
Do you have a pressure cooker?? If not, can you borrow one?
They are so great - just go buy one.
Drain sauce from ribs, set aside to let fat rise to top.
Slice between ribs, so that they fit into cooker, fill to about 1/2 - 2/3 full. You may have to do more than one batch: don't over-fill the cooker. Skim fat from liquid, add to sauce till yoou have enough to add about 1/2 to 3/4 cup to each batch. If necessary, add unsweeetened coconut milk, mango juice - you get the idea.
Secure top, add regulator on top, Bring up pressure to 10 lbs , cook with 1 or 2 jiggles perminute for about 10 minutes.
Reduce pressure under cool running water, remove top, check meat. If still not tender enough, repeat. Just make sure there is adequate liquid in the cooker.
When tender, drain, return to baking pan and run under low broiler for a few minutes till browned, while you reduce
the sauce to a syrupy glaze. Combine in a nice serving dish.
Serve and smile.
I've done this for friends (and myself) occasionally. Tenderizing is rarely impossible.
Alternately - do the same cooking w/out pressure in a slow cooker, overnight, w/liquid - you'll probably need 8 hrs on low, tightly covered. Then do the same process of broiling ribs, reducing sauce, glaze and serve.
Braising is a forgiving process - I love Molly too.
pressure cookers: the microwaves of the 50s!! I've gone thru many - all pre-1970 models, never a fail.
I don't think I have time to get a pressure cooker, though I've heard so many great things about them (mostly on chowhound). It's definitely on my list.
I'll at least try putting them under the broiler/reducing the sauce, so that I can improve them somehow. I made them yesterday and tried one about an hour ago. Like most braises, it did improve somewhat over night. I love Molly Stevens too, which was why I was so disappointed (with myself, not the recipe). Thanks for the ideas!
Spares are way different that CS ribs which have a lot more meat and less bone on them. Spares will also be much more greasy using a braising method.