Even with all of the coordination, planning and prep work...life still throws us curves. Mid way through the cooking at Nana's house, her kitchen sink clogged up. I will spare the details but it kept us juggling and was not fixed until the following day. Running kids around in between the various prep and cook times also got busier than expected, but overall the chaos of daily life only made us more appreciative of a wonderful meal. And enjoying it with family. (who didn't mind that the coffee was prepared with bath water.....)
Per Nana ~
This was quite time consuming to prepare, but the end result was fantastic !
I did not find the star anise, but substituted anise seed instead and the flavor was wonderful. It seemed to work out, but I will definitely search the Asian and Mexican sections of the markets - my thanks to all who made those suggestions. And Tricia is already planning a trip to Penzey's Spices.
The meat braised very well, and after three hours it came off the bone very easily.
We glazed the ribs with the strained liquid before broiling again and they turned out beautiful.
Per Tricia ~The prep time and labor was a little scary to anticipate - but it turned out to be manageable, and the results were more than worth it.
The flavor of the ribs was infused with the ingredients but was not at all overwhelming. My sons in particular are big fans of ribs, but are used to the BBQ ones that are slathered in sauces. They commented that the ribs had a "cool" flavor, considering there "wasn't any sauce". I also was very impressed by subtle but rich taste. Hubby is roughing it in Brazil (it was 84 degrees there while we got 4 inches of snow.....) for business, so he missed out on a good one.
And the texture - unbelieveable. I can not recall the last time I had such a well cooked serving of tender and moist meat.
It was another case of tasting and making "mmmm....this is SO good" comments.
And that is what it is all about.