Braised Spareribs with Root Vegetables

Name: Braised Spareribs with Root Vegetables
Total time: PT-496092H21M7S
Ingredients: 2 tablespoons olive oil; 1 rack spareribs (preferably St. Louis style; about 3 pounds), cut into individual ribs; Salt and pepper; 1 large onion, halved and sliced; 6 cloves garlic, peeled and crushed with the flat side of a knife; 2 carrots, cut into large chunks; 2 turnips, cut into large chunks; 8 ounces all-purpose potatoes, peeled and halved or quartered; 3 bay leaves; 2 cups chicken stock or water, plus more if needed; Chopped fresh parsley for garnish

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Makes 4 servings 1x

Time about 1 1/2 hours, partially unattended

Units Scale

Ingredients

2 tablespoons olive oil
1 rack spareribs (preferably St. Louis style; about 3 pounds), cut into individual ribs
Salt and pepper
1 large onion, halved and sliced
6 cloves garlic, peeled and crushed with the flat side of a knife
2 carrots, cut into large chunks
2 turnips, cut into large chunks
8 ounces all-purpose potatoes, peeled and halved or quartered
3 bay leaves
2 cups chicken stock or water, plus more if needed
Chopped fresh parsley for garnish

Instructions

Put the oil in a large pot over medium-high heat. When it’s hot, add the ribs, meatiest side down; sprinkle with salt and pepper. Cook, more or less undisturbed, adjusting the heat so the meat browns but doesn’t burn, 5 to 10 minutes. If the pot is crowded, work in batches or just accept less browning, which in this instance is okay. Turn the ribs and brown the other side. Transfer the ribs to a platter.
Spoon off all but about 2 tablespoons fat and return the pot to medium-high heat. Add the onion and garlic and cook, stirring frequently and scraping up any browned bits, until the onion begins to soften, just a minute or 2. Add the carrots, turnips, potatoes, and bay leaves, sprinkle with salt and pepper, and stir to combine. Pour in the stock, then return the ribs to the pot, nestling them into the vegetables as much as possible. Add more stock or water if necessary so the liquid covers the vegetables but not much of the ribs.
Bring to a boil, then lower the heat so the liquid bubbles gently. Cover and cook, checking every 20 minutes or so to make sure the mixture doesn’t dry out; if it starts to, add a little more liquid. The stew is ready when the ribs are fork-tender and the vegetables are falling apart, about 1 hour.
Transfer the ribs to a shallow bowl. Remove and discard the bay leaves. If the sauce is soupy, turn the heat to high and cook, stirring occasionally, until the sauce is thick, mashing the vegetables a little if you like. (You can make the stew and refrigerate up to 2 days ahead; gently reheat before proceeding.) Serve the ribs and vegetables together or separately, garnished with the parsley.

– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

Recipe variations

Braised Spareribs with Greens
Instead of the carrots, turnips, and potatoes, use greens like green or red cabbage, collards, kale, or mustard greens—nothing too delicate. Slice the leaves and ribs crosswise into big ribbons. Add them to the pot after the onions and garlic soften in Step 2. Along with the greens, add 1 tablespoon juniper berries or 1 teaspoon fresh thyme leaves and 1 tablespoon caraway seeds and proceed with the recipe.