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Barbecued Ribs
Recipe by: Michel Nischan, Executive Chef Heartbeat Restaurant,
NYC
Prep time:
Serves:
10 pounds smoked ham hocks
5 pounds fresh ham hocks
2 small slabs beef shortribs
1 slab of pork spareribs
1 to 2 slabs babyback ribs
2 gallons of hot ham hock stock
2 large onions, peeled and quartered
2 roasted cinnamon sticks
4 bulbs of split roasted garlic
4 serrano peppers, split
1 jalapeno pepper, split
Salt and pepper to taste
Place ham hocks in a stockpot large enough to hold them, leaving 4
inches of room at the top of the pot. Cover with cold water. Bring to
a simmer over a medium flame. Skim all the foam off the top. Reduce
heat to low and simmer, skimming occasionally for 8 to 10 hours.
Strain the stock carefully, as the hock meat will be falling off the
bone. Reserve the hock meat for other uses.
Use a paring knife to peel the silver skin off the inside of the ribs.
Bring the ham hock stock, the vegetables and the cinnamon sticks to a
simmer over a medium low flame. Add the beef short ribs and simmer 20
minutes. Add the spareribs and babyback ribs, then simmer 45 minutes
to 1 hour longer, or until the ribs are very tender. Carefully remove
the ribs from the stock and season on both sides with salt and pepper
while hot. Save the stock to reduce for barbecue sauce for other uses.
When the ribs come to room temperature, brush with your favorite
barbecue sauce. Refrigerate until barbecue time. Preheat oven to 400
degrees or fire up your charcoal grill. Cook the ribs, basting
occasionally until the meat is hot and falling off the bone.
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