Braised Rootbeer BBQ Ribs with Crispy Polenta Cakes

Slow cooked ribs. Tough cuts of meat in general, always taste incredible when they are cooked low and slow. I will do another blog giving tips on how I braise ribs. Tonight's meal was an attempt at trying a Root Beer BBQ sauce on the ribs. My inspiration comes from James Beard nominee, Graham Elliot Boyles(sp). Jane and I ate at his restaurant in Chicago last summer and I was blown away with his Root Beer BBQ sauce which was served atop thin sliced Bison steak. If you ever get a chance to try his restaurant, just know, it was the best meal I ever had.

Jane told me once how much she hated brussel sprouts. I convinced her to try my version. Simply, butter in a pan, get it ripping hot, throw in the brussel sprouts cut in half, turn down the heat to Med. Hi, add some salt and cracked pepper, let them brown. That is it. The carmelization that forms on the sprouts adds a touch of sweetness. Definitely give it a try when you get a chance.

The polenta is used by following a basic recipe. Veg stock, skim milk, garlic, salt and pepper. I added cheddar cheese at the end of cooking, poured it into a pan and let cook. Then, I cut them into triangles, dusted in flour, and put them in a hot pan with olive oil. Essentially deep frying them without a ton of oil I turned them after a minute to ensure all sides were browned.

The meal tasted just as I imagined. Nothing better than spending a few hours cooking to create such a scrumptious meal.