Rib Tickling Goodness.

I recently wrote about braising meat a nd how good t h e process is. After all it tenderizes it, turning even the toughest cuts into buttery soft morsels. Well, add ribs to that list. Slow cooking them is the best thing to do, especially if you want a tender, falling off the bone treat. This method turns ordinary ribs into something special. Braising was again the subject of an article in today's New York Times Wednesday Dining section. The extensive article, written by Steven Raichlen explains why a sow cooked rib is better than one that has been on the grill. As anyone can attest, this method can turn even the best ones into stringy, dried out jerky. Slow cooking ribs tenderizes them and create a chemical effect. heat breaks down the tough connective tissue known as collagen into a softer gelatin. This works itself into the meat, creating a tender, chewy bite. Another plus of slow cooking ribs is that you get away from all those gloppy sugary sweet sauces. You can turn them into something adult and decadent by adding bourbon and peppercorns while braising. Brine's can be interesting with a variety of flavors A popular one is a mix of cider vinegar and carrot juice. Another recipe that was included is one from y family's native Piedmont where pork ribs are braised in , all things, milk and honey (there are onions, and garlic along with rosemary and sage too, to create a savory sweet blend. Again, you can create your own brines and washes, using out of the ordinary ingredients. Braising isn't just for stew meats. You can create delectable ribs too using this time honored method. Best of all , it leaves the meat juicy and falling off the bone - what ribs should be.