1 tablespoon sherry vinegar
One bottle pale ale
Twenty Sage leaves
Lemon juice
Poach garlic cloves in olive oil for half an hour over low heat. The cloves should be soft but not brown. Drain garlic cloves and reserve oil. Mash cloves with tablespoon water.
In cast iron saucepan, brown chicken wings in garlic oil. After all the wings have been browned, set aside and brown pancetta. Remove pancetta and deglaze pan with sherry vinegar. Add bottle of beer, Sage leaves, chicken, garlic mash, and pancetta and a squeeze of lemon. Simmer for 30–45 minutes uncovered, then cover and simmer an additional 1–2 hours.
Paprika Glazed Ribs with Cauliflower Puree
Lindsay knows how to make ribs. I have had her rib incarnation three or four times now and they just seem to keep getting better. If you plan on making these, note they must be marinated overnight. Well worth it.
Ribs
4 pounds pork spareribs, cut into individual ribs
Six garlic cloves, finely chopped
1-1/2 cup dry red wine
1/2 cup water
2 tablespoons sweet paprika
3 tablespoons sherry vinegar
1-1/2 tablespoon brown sugar
1 tablespoon salt
Pepper
Rub ribs with paprika and salt. Heat olive oil in a saucepan over medium low heat. Add garlic and gently sauté 7–8 minutes (do not allow to brown). Add remaining ingredients and bring to a boil. Turn heat down and simmer for 20–30 minutes until thickened. Allow sauce to cool and come to room temperature. Marinate ribs overnight in sauce.
Heat oven to 275º F. Bake ribs in marinade for 4 hours. Brush with barbeque sauce (see below) and finish on the grill over indirect heat, making sure glaze does not burn.
Barbeque Sauce
2 tablespoons olive oil
2 tablespoons garlic
1 cup ketchup
1 cup honey
1/2 cup balsamic vinegar
1/4 cup soy sauce
Heat olive oil and sauté garlic. Remove from heat and let garlic cool. Whisk in remaining ingredients. Simmer for 45 minutes. Remove from heat.
Cauliflower Puree
