Country Ribs Braised with Citrus & Celery & Barbecue

Celery 2011 (Professional Taste Award, also 1st Place & Grand Prize Winner – Citrus and Celery Cook-off)

From the kitchen of J.B. Bailey

Ingredients:

4 pounds country short ribs

Take out ribs and drain vinegar off (cut in small pieces, optional). Season with salt and ground pepper(if needed).

1 bottle of Sweet Baby Ray Barbecue Sauce

4 Dandy oranges, Dandy Meyer lemons, limes. Zest and juice 4 of each

1 large Dandy Vidalia sweet onion, peeled and roughly chopped

1 large carrot, peeled and roughly chopped

2 stalks of Dandy celery

2 tablespoons of minced garlic

1/2 bottle of fruity wine (optional) moscato

1 teaspoon of fresh thyme

4 stems of Dandy parsley

1 bay leaf

1/2 cup of sugar

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Soak ribs in vinegar, place in oven at 375 degrees for 30 minutes.
  3. Take out ribs and drain vinegar off (cut in small pieces, optional). Season with salt and ground pepper(if needed).
  4. Cook all of the above together for approximately 10 minutes, except for BBQ sauce and sugar.
  5. Strain the vegetables, pressing hard to extract all juices, bring the juice to a boil for 10 minutes. Throw away strained vegetables.
  6. Add a tablespoon of butter, a scoop of sugar, the bottle of BBQ sauce in a large bowl.  If sauce is too thick, add 1/2 cup of water.
  7. In a Dutch oven, add everything including ribs, and then cook for 3 hours. Serve with basmati rice (optional).

Prep time: 20 minutes

Cook time:  3 hours, 30 minutes

Yields: 4 large servings

Tags: , , , , ,

One Response to “Country Ribs Braised with Citrus & Celery & Barbecue”

  1. This sounds delicious! I would love to try it!

Leave a Reply