Ribs with Honey, Mustard, Sherry Glaze
These juicy ribs coated with a superb glaze are meltingly tender. The slow-cook method achieves falling-off-the-bone perfection.
From Tapas in Barcelons
Cut the rack between the bones into individual ribs. Put the ribs in a large, heavy pot or Dutch oven and add enough oil to completely cover them.
Heat the oil over medium heat to 250°F to 275°F on a deep-fry thermometer. Cook the ribs for 2 to 3 hours, or until they can be easily pierced with a skewer.
Remove from heat and let the ribs cool in the oil. Proceed with the recipe now, or cover and refrigerate the ribs in the oil for up to several weeks. To serve, remove the ribs from the oil and transfer them to a plate.
To serve, make the glaze: In a medium saucepan, bring the honey and mustard to a boil over medium-high heat. Stir in the sherry, reduce heat to medium, and simmer until the liquid is syrupy, about 10 minutes. then unmold.
In a large skillet, quickly sear the ribs over medium-high heat until they are browned and crisp on all sides; remove from heat.
Baste the ribs all over with the glaze. Arrange the ribs on a serving platter or divide them among 4 to 6 small plates and serve at once.
Makes 4 to 6 tapas
As the ribs are refrigerating, they will become more tender.
About Cooking the Ribs in Oil
Slowly cooking meat in oil at a low temperature—between 250°F and 275°F—breaks down tough connective tissue. The meat becomes tender without drying out or losing flavor. This method is perfect for ribs because they have a good deal of connective tissue that needs to be tenderized.
The oil regulates the cooking temperature and creates an environment that is inhospitable to bacterial growth. These ribs nearly melt in your mouth—a perfect contrast to the crisp exterior that is created by searing them at high temperature just before serving. Heaven!