Felt like having something beefy in my weekend food repertoire.Decided to go with a  few flanken ribs. These are basically thin cuts which are approximately  a half-inch thick and cuts across the bones.

Some of the ingredients that created this succulent dish are:

  • finely chopped ginger
  • balsamic vinegar
  • soy sauce (low sodium)
  • salt/black pepper
  • fresh thyme
  • crushed garlic
  • a sprinkle of sugar
  • onions
  • celery
  • mini bell peppers

Seared ribs on both sides in a drizzle of canola oil. Added an assortment of root veggies. Then covered ribs with cold tap water. Additional water was added when needed. This simmered and braised with a lid on for about one and a half hours or until ribs were fork tender.

Mouth-watering  ribs were garnished finely chopped Italian parsley.

Published by bblake10

I'm originally from the beautiful island of Jamaica. In Jamaica, we always find a reason to celebrate. And, when there's a celebration, there is music, fun and of course, food, great food. Presently, I reside in So. Florida.Living here in Florida offers varied cultures, people of different ethnic backgrounds. I've a great passion for the culinary side of life. Therefore, being in So. Fl., provides me the great accessibility of fresh seafood, fruits and vegetables. Moreover, I've the choice to indulge in a amazing foods from different cuisines.This ability provides great inspiration for me to retreat to my humble kitchenette and replicate these dishes.It warms my heart to be able to break bread with loved ones. I'm an avid reader and love to get lost between these beautiful words. I find reading to be a social activity because it allows me a peek inside other people's minds which in turn makes me more empathetic towards others. One day in the near future, I hope to publish my very own words in the area of poetry as well as my other love, food. Yoga and speed walking are just a few of the things that keep me balanced and centered. I love family and friends; and, of course, wholesome foods with a glass of cocktail. Life is what you make of it. And, I try to savor and enjoy the simple and precious moments.

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