GARLIC FRESH/PUREE/CHOPPED (ANY ONE OF THESE)
LIGHT BROWN SUGAR
CHICKEN OR BEEF STOCK (2 cups)
SIDE RIBS OR BACK RIBS (TRIMMED AND SEPARATED)
Heat 2-3 Tbsp of cooking oil in a large frying pan.
Add the ribs to the pan and season with Salt and Pepper (COOK MULTIPLE BATCHES IF NECESSARY)
Sautee the ribs until the fat starts to brown.
Turn and cook a further three minutes.
Add the garlic and turn. Cook and bring to a simmer.
Add 2 cups of stock and bring back to a boil.
Simmer for 15 minutes. Check and turn.
Simmer further 15 minutes.
Top with brown sugar (about 1 1/2 cups)
Cover and let it melt. Return to a simmer.
Remove cover and reduce until sticky. (10 minutes)
Turn and cook 2 minutes more.
Serve them up.
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Step 1: BASIC COLESLAW
SHRED HALF A CABBAGE
4 TBSP OLIVE OIL
2 TBSP RICE OR WHITE VINEGAR
2 TBSP WHITE SUGAR
1/2 TSP SALT
1/4 TSP CAYENNE PEPPER
MIX WELL AND LET STAND 5 MINUTES