Fall Off The Bone Oven Baked Ribs #shorts #youtubeshorts #cooking #recipe #

By Bruno Albouze · 180 min

Ingredients

Instructions

1. Remove the thin membrane from the back of the rack of ribs.
2. Peel the carrots with a vegetable peeler, trim the ends, wash them, halve lengthwise and cut into thick half rounds. Halve the onions, peel and chop them. Spread the carrots and onions over the baking tray with no seasoning.
3. Mix the honey with the four-spice for the glaze.
4. Peel the lemons into strips with a vegetable peeler. Cover the peels with cold water with a pinch of salt and bring to a boil. Drain, then rinse under cold running water.
5. Return the peels to a small saucepan with the water, lemon juice and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar, then simmer for about 1 hour, until the peels are translucent and the liquid is a thick syrup.
6. Halve the endives lengthwise, then slice across into pieces of your chosen thickness. Discard the bottoms. Soak the slices in cold water for about 10 minutes, then drain thoroughly.
7. Heat a large skillet, add the butter and endive, cover and cook for 20 minutes on medium-high heat. Uncover, add the lemon juice and honey, and season lightly with salt and pepper. Cook for a further 30 minutes or longer, stirring occasionally, until the moisture has evaporated and the endive is tender. Remove from the heat and leave in the skillet.
8. Preheat the oven to 250°F/120°C. Rub the ribs with the softened butter and season with grey salt and pepper. Wrap loosely in foil and cook bone side up for 90 minutes.
9. Remove the foil and place the ribs with their juices over the carrot and onion mixture. Raise the oven to 350°F/180°C and roast for 45 minutes.
10. Lift the ribs off the vegetables and set the oven to 450°F/230°C. Coat the ribs with the honey-spiced glaze and caramelise for about 12 minutes. Sprinkle with sesame seeds and return to the oven for a couple of minutes until toasted.
11. Meanwhile, put the roasted carrot and onion mixture in a frying pan on low heat.
12. To serve, place a bed of hot endive on the plate, top with the carrot and onion mixture, then the ribs.

Summarized from Bruno Albouze's video. Watch it for the details.

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