BBQ Ribs - best prepared as sauce is made

Pork Ribs 9 sides
Mirpoix 1 quart
Brown sugar 1 box

Chicken stock 2 gallons
White wine 1 quart
Salt pepper
Jalipeno 8 pc

The first step in preparing these ribs for service involves a braise. Start with a large braising pan over high heat with a few cups of veg oil, add the ribs one at a time rolling them as you add them, when browned add the mirpoix (carrot, celery & onion rough chop. Now add the brown sugar and then the rest of the ingredients. When the liquid begins to simmer palce the braising pan in an oven pre heated to 350. Cook for 1.5 hours. The pork should be softening so the bones can be pulled fromm the flesh.

Remove and drain. If serving right away, dip the ribs in BBQ sauce and place in the broiler for 10 monutes, if not place the ribs on a large sheet pan and refrigerate.

Two weeks ago Scot Chasky gave me a packet of red runner beans. The germination rate was about 60 percent at The Lodge, 100 percent at The Litltle Kitchen. Each seedling has structure to reach out to, I can see the first shoots coming off the stem surrounded by big heart shaped leaves. Across from the beans each garden sports garlic shoots that are reaching for the sky, days away from opening, slowly curling from the roots that swell under the surface.

Family dinner tonight included a steamed Jasmine rice, sautéed broccoli with ginger, garlic and peppers and grilled chicken in a similar marinade. The chicken breast was grilled over a new flame because of time instead of my usual routine of throwing it on a pre heated grill. The chicken was in the marinade for 30 minutes prior to grilling.

For the Similar Marinade:

8 cloves of garlic
1 large knob of garlic, peeled and chopped (1/4 cup)
1 red pepper, seeds and stem removed
1/2 cup blended oil
¼ cup lime juice