Slow Cooked Ribs in a Mushroom Gravy

Step 10: Close Up

Ribs are not a staple in my home or my mothers while we were growing up. We ate them, but it wasn't something we made, so when there were back ribs on sale at the local Asian grocery store they called out to my adventurous side. Maybe it was having all the usual during our holiday feasts. Maybe it was the yearning to try something new before I returned to work. Maybe it was wanting to use the new sautee pan my mom got me for Christmas. Maybe it was the need to cook En one really nice treat before I'm too busy with my job. For whatever reason, I picked them up and needed to figure out what to do with them. My mom's Doubleday Cookbook has a basic recipe for slow cooked ribs. I took it and modified it slightly to be a little more tasty.

Step 10: Simmering Ribs with Aromatics

Step 15: Gravy Returned to Pot

Step 15: Close Up

Ribs in Mushroom Gravy on Rice

Ribs in Mushroom Gravy

Beef Back Ribs		3 lbs, cut & cleaned
Mushrooms		4 cups, sliced
Onion		2, finely sliced
Carrot		1, chopped
Celery		1 stalk, chopped
Garlic		3 cloves, minced
Barley Flour		2 tbsp
Black Pepper		1 tsp, ground
Soy Sauce		2 tbsp
Fennel Seed		1 tsp, ground
Thyme		2 tsp
Bay Leaves		1
Vinegar		1 cup
Salt		1/4 cup
Water		to twice cover ribs
Canola Oil		4 tbsp

Preparation:

1. Wash ribs
2. Brine ribs in salt and vinegar solution diluted with only enough water to cover for 1-2 hours
3. Rinse off ribs and set aside to dry
4. In large saute pan, heat canola oil and sear meat over medium high heat and remove to a dish
5. In the same pan, saute the mirpoix (onion, carrot, celery) until translucent
6. Add the garlic, thyme, black pepper, fennel and bay leaf and half the mushrooms
7. Return the ribs to the pan
8. Add the soy sauce and stir all ingredients together
9. Cook covered for 10 minutes on medium heat
10. Add water to cover and bring to a boil
11. Reduce heat to low and simmer covered for 1 1/2 hours
12. Remove ribs and pour all other ingredients into a food processor
13. Return ribs to pan
14. Puree mixture in food processor until liquidized
15. Return mixture to the pan and stir together with the ribs
16. Sprinkle barley flour lightly over the entire pan and stir in thoroughly to avoid clumps (if you can't do this without clumping, add to food processor in step 12)
17. Continue simmering on low for 1 hour
18. Stir and let rest covered for 10 minutes