To braise is to fry lightly and then stew slowly in a closed container. That is exactly what was done.
Braised Jerk Pork Ribs
INGREDIENTS
- 1 cup flour
- Salt and freshly ground black pepper
- 4 ounces oil
- 3 pounds spare ribs, cut into bones
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 ounces red wine vinegar
PREPARATION
- Preheat oven to 375 degrees F.
- Season ribs with flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
- Saute, over low heat, the onions and garlic until translucent. Add Jerk seasoning and stir. Add red wine vinegar and bring to a simmer. Place ribs in braising pan and cover. Cover with foil then Place in the oven for 2 1/2 hours or until ribs are tender.
Sautéed Kale
INGREDIENTS
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, peeled and sliced
- 1 large bunch kale, stemmed, with leaves coarsely chopped
- ½ cup vegetable stock, white wine or water
- Kosher salt, freshly ground black pepper and red-pepper flakes to taste
- 2 tablespoons red-wine vinegar
- 1 cup flour
- Salt and freshly ground black pepper
- 4 ounces oil
- 3 pounds spare ribs, cut into bones
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 ounces red wine vinegar
PREPARATION
- Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
- Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
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