CARAMEL SPARE RIBS WITH CARROTS

JUST IN TIME FOR THE 4TH OF JULY IS THIS RECIPE FROM DAVID LEBOVITZ’S MY PARIS KITCHEN FOR SPARE RIBS.  UNLESS YOU’RE A DESSERT CHEF, MAKING A CARAMEL MAY BE A NEW TECHNIQUE FOR YOU, BUT ONE WORTH LEARNING AND QUITE SIMPLE TO EXECUTE.  BASICALLY, A CARAMEL IS MELTED SUGAR.  TO THIS MOLTEN MIXTURE LEBOVITZ ADDS BEER, BOURBON, AND A MEDLEY OF ASIAN FLAVORS SUCH AS SOY SAUCE, GINGER AND SRIRIRACHA.  THE RIBS ARE COATED IN THIS SAUCE, THEN BRAISED IN THE OVEN.  AFTER REMOVING THE LID, THE RIBS WILL DARKEN, SO YOU GET THAT SLIGHTLY BURNT CHAR THAT MAKES SPARE RIBS SO ADDICTIVE.  THOUGH I’VE NEVER TRIED IT MYSELF, I URGE YOU GRILLERS TO FINISH THEM ON A LOW HEAT OR EVEN OFF THE HEAT ON YOUR BACKYARD BARBECUE, SINCE THEY ARE BOUND TO TAKE ON THAT KISS OF SMOKE WHICH DISTINGUISHES GREAT SPARE RIBS.

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