Time 3h30m Yield 4 servings Number Of Ingredients 23 Steps:
NOT ROBERT’S RECIPE DO NOT POST!!!; Ribs: Preheat oven to 275 degrees F. Cut away any membrane and fat from the meat side of the ribs. The thin connective membrane on the bone side of the ribs can be left intact. Cut ribs into 3 to 4-inch sections. Combine flour, dry mustard, salt and pepper in a large plastic or paper bag. Add ribs and shake to coat. Put the canola oil in a large saucepan and over medium-high heat, brown coated ribs on all sides. Transfer browned ribs to a 4 to 6 quart Dutch oven. Blend remaining ingredients in a medium-size bowl. Pour over ribs, cover and cook in oven for 3 hours. Remove from oven. Asian Slaw: In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, and oil. In a large bowl, combine all the other ingredients, add the dressing and toss to coat the slaw. Serve ribs with slaw.
Yield 6-8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 250°F. Season the bison with the salt and 2 tsp maple sugar. Film a Dutch oven or large flame-proof baking dish with the oil and set over high heat. Sear the bison on all sides until dark and crusty, about 10 minutes. Remove the bison and set aside. Stir in the stock and sage, scraping up any of the crusty bits that form on the bottom of the baking dish. Add the remaining maple sugar, hominy, sumac, and maple syrup and return the meat to the baking dish. Cover the Dutch oven or the baking dish tightly. (Use aluminum foil, if necessary.) Place the bison in the oven and cook until so tender it falls from the bone, about 3 hours. Remove from the oven. Tent the meat with foil to keep warm. Strain the remaining stock into a saucepan and reserve the hominy. Set the stock over high heat, bring to a boil, and reduce the liquid by half. Taste and adjust the seasoning. Carve the bison and serve over the hominy with the sauce drizzled over the meat. Cooks’ Note To make Corn Stock (Wagmíza Haŋpí): Save the corncobs after you’ve enjoyed boiled or roasted corn on the cob or you’ve cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes “corny,” about 1 hour. Discard the cobs. Store the stock in a covered container in the refrigerator or freezer. To make Wild Rice Stock (Psíŋ Haŋpí): Do not discard wild rice cooking water. It makes an excellent cooking stock for soups, stews, and sauces.
