22
Spareribs Chinois
2 - 3 servings
INGREDIENTS
2 pounds baby back ribs, in one or 2 racks
Freshly ground pepper
1 cup soy sauce (half mushroom soy is nice)
1 1/2 cups rice vinegar
1/4 cup shopped garlic
1/4 cup chopped fresh ginger
2 tablespoons chopped fresh cilantro or lemongrass
1 small jalapeno pepper, minced
1 large shallot, minced
METHOD
1
Rub both sides of the ribs with the black pepper. Place them in the
Cooker.
2
Mix the soy sauce, vinegar, garlic, ginger, cilantro or lemongrass,
jalapeno pepper and shallot and pour over the ribs. There should be
enough liquid to barely cover the meat.
3
Set Cooker function to SLOW COOK, temperature to HIGH, and time
to 8 hours, cover with lid.
4
Meat is done when tender and starts to separate from the bone.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago,
Chinois, and Points East and West, Random House (May, 1996)
21
Braised Beef Short Ribs
Serves 4-8
INGREDIENTS
8 meaty beef short ribs
2 tablespoons all purpose flour
kosher salt and fresh pepper to taste
2 tablespoons olive oil
2 large onions, chopped
2 large carrots, peeled and chopped
1 golden delicious apple, peeled, cored and chopped
1/3 cup garlic cloves, peeled
2 bay leaves
a few sprigs fresh thyme
a few sprigs fresh sage
3 tablespoons tomato paste
2 cups red wine
3 cups beef stock or broth
METHOD
1
Set Cooker function to BROWN/SAUTE and preheat to 350°F. Add
oil.
2
Dredge the ribs in the flour, salt and pepper and add in a single layer.
Brown the ribs on all sides.
3
Change Cooker function to SLOW COOK, temperature to HIGH, and
TIME to 6 hours.
4
Add remaining ingredients to pot and stir to combine.
5
Cover and cook till meat is fall-apart tender. Remove, cool and then
refrigerate overnight.
6
The next day, peel off the fat, being careful not to dislodge the
bones from the ribs. Reheat, taste carefully and correct seasoning
when ready to serve.
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