准备

炖肋骨

• Position an oven rack about 6 inches from the broiler element and heat the broiler on high.
• Arrange half of the ribs in a single layer in a broiler pan (without the top rack). Broil, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter and discard the fat in the pan.
• 将锅放在高温下。加入1瓶啤酒并煮沸，从平底锅的底部刮下褐色的比特，用木制刮刀。将混合物转移到大型焙烤盘中。重复剩余的肋骨和啤酒。
• Clean the broiler pan. Reposition the rack to the center of the oven and lower the oven temperature to 350°F.
• 通过中热量在12英寸的煎锅中加热油。加入洋葱，胡萝卜，芹菜和大蒜并烹饪，偶尔搅拌，直到洋葱软化，约5分钟。转移到烤盘持有啤酒混合物;搅拌肉汤，酱油和红辣椒薄片。将蔬菜涂抹在偶数层中，并将肋骨排列在上面（如果他们拥挤，它也可以）。
• Cover the roasting pan with heavy-duty aluminum foil, crimping the edges to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover the pan, and braise until the ribs are tender when pierced with a small knife, 60 to 80 minutes more.
• Line the clean broiler pan with aluminum foil and transfer the ribs to the broiler pan. Tent loosely with more foil while you make the sauce.

Make the sauce

• Strain the braising liquid through a fine sieve into a medium saucepan; discard the solids. Let stand for 5 minutes; skim off and discard the fat on the surface. Bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook, stirring often, until the liquid has reduced to 1-1/2 cups, about 20 minutes. Whisk in the brown sugar, mustard, and vinegar and raise the heat to return to a boil. Then lower the heat to maintain a simmer and cook, stirring occasionally, until reduced to 1-1/2 cups, 10 to 15 minutes.

Finish the ribs

• Leaving the rack in the center of the oven, heat the broiler on high.
• Brush the tops of the ribs with about 1/2 cup of the sauce; broil until glazed and sizzling, 5 to 7 minutes. Flip the ribs, brush with another 1/2 cup of sauce, and broil until the other side is glazed and sizzling, 5 to 7 minutes more. Transfer to a serving platter, drizzle with the remaining sauce, and serve.

提前提示

您可以焖肋骨，并使酱汁高达1-1 / 2小时，并保持冷却室温。用酱汁刷肋骨并在服务前刷在肉鸡下面。