Yet another victory for my le creuset. This dish is fantastic. You should make it tonight. End of story.
This is another dish from a cooking class I attended at the Calphalon Culinary Centre. Entitled Winterdelicious, this class was not hands on, but instead, had the participants watching, recipes in hand while the chef performed the demonstration at the front. I’ve said it before, but cooking classes are a lot of fun, they’re an opportunity to leave new skills and to pick up a few new ideas and flavours for your kitchen at home.
Papaya and Hoisin Braised Ribs – adapted from the Calphalon Culinary Centre, Toronto
2 tbsp olive oil
ribs, cut into 3 rib portions
1/2 c hoisin sauce
1/4 c soy sauce
6 c chicken or beef stock
3 tbsp tomato paste
1 onion, diced
5 cloves garlic, chopped
2 bay leaves
1 papaya, peeled, seeded and diced
salt and pepper to season
Heat the olive oil in a dutch oven over medium high heat. While the olive oil is warming season the ribs with salt and pepper. When hot, sear the ribs and set the ribs aside. Add the onions to the dutch oven and cook until translucent. Add the garlic, cook for 1 minute Add the tomato paste, stirring well. Add the ribs to the dutch oven and turn to coat with the tomato mixture. Add the remaining ingredients, bring to a boil, then reduce to a simmer, cover and allow to cook for 2 hours or until the meat easily pulls away from the bone. Remove the ribs from the dish to a plate and cover to keep warm. Turn up the heat to medium high and reduce the sauce in the dutch oven until thick. Remove the bay leaves. Puree the sauce and serve with the ribs. Serve with sweet potato mash and crusty bread.