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WSalt and pep­per the meat to taste. Heat the oil/fat in a Dutch oven or stock­pot. Sear the meat on each side un­til it is a nice deep golden brown. Re­move meat from pot and set aside. Add veg­eta­bles. Saute un­til slightly browned. Re­turn meat to the pot, and add liq­uids, tomato paste and herbs. Cover the pot and sim­mer (not boil) for about three hours. If you have an oven aboard, set it to 300 de­grees Fahren­heit and let the covered pot blub away un­til the meat is ten­der but not quite fall­ing off the bone. Serve with your fa­vorite (or the lo­cal fa­vorite) starch, green salad and bread for sauce-dip­ping — or, when cool, tuck the ribs into the ice­box un­til the next day. Serves two to four, de­pend­ing on ap­petite. (Al­low two to three ribs per per­son.)

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