1. heat oil in a large dutch oven. 2. add ribs, garlic, cinammon, zest, and anise seed. 3. cook quickly, searing both sides, about 5 minutes. 4. add sherry, soy sauce, vinegar, tomato and thyme. 5. cover, reduce to low and simmer 15 minutes. 6. add 1/4 c stock, cover and cook on low heat 45 mins-1 hour, turning every so often so the sauce gets on both sides. 7. if it gets too thick or sticks add more broth. 8. remove the ribs from the pan and deglaze it with the remaining 1/2 c stock. 9. return the ribs to the pan, coat with the sauce, serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
