Beef Ribs with Lime Pickle Peanut Sauce

Many chefs cook ribs slow and long to make them fall off the bone.  Agreed, and Bravo.

But, if you are a bit short on time (as, really, many of us are...) try this combination of braising and roasting to help soften the ribs nicely, and speed up the prep time - while yet producing delicious, melt-off-the-bone ribs.

Here I mix two very flavorful sauces - one to braise and one to roast.  Both depend on global flavorings.  The first is a baise designed to penetrate flavor.  The second is a cover, designed to marry Indian  (lime pickle ) with the smooth (Thai) richness of peanut butter.

A fusion of international flavors.
1-1/2 lb beef short ribs

Braise sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp Worcestershire sauce
1/4 cup ketchup

Lime pickle peanut sauce:
1 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1/4 cup peanut butter
1/4 cup Patak Indian lime pickle

Heat oven to 400F. Brown both sides of the ribs in a skillet about 3-5 minutes each side.

Whisk together the braising sauce and add to the ribs. Bring to a simmer. Cover and cook about 15-20 minutes.  Meanwhile add the ingredients of the lime pickle peanut sauce to a small food processor. Blend well.  Transfer ribs to a baking casserole along with remaining braising liquid. Pour the peanut sauce over top of the ribs.

Bake for about 30 minutes.

Serves 2-3.

Cook's Note:  Served here with green beans and a Saint Patty's Day hash.