Spring — or at least, we’re supposed to be in spring now, right? — is usually a time for seafood in South Louisiana, but these final cold snaps still give occasion for some good, hearty, comforting meals.
This last recent arctic plunge over Lundi/Mardi Gras gave me an occasion to cook for some friends. We did our hardcore parading over the weekend. Or as hardcore as one can get with a four-year-old.
I’ve played with braising beef spare ribs before, usually with a beer-based gravy, but I decided to go with a more classic rendition, and sorted through a couple of different recipes and took bits and pieces to come up with this one.