Since we are learning the braising technique and we have ribs from our school CSA, it’s a no brainer to make some ribs.
We started with a simple recipe that involves a cajun spice rub.
The ribs are braised in the oven with a cup or so of water in the bottom of a roasting pan along with onions.
We finish them off by basting BBQ sauce on top and broil the sauce to caramelize it. Students get to see how broiling under direct heat smells awesome.
Yes they get a sample of this divine slab of meat.
We include a mini-lab with steamed broccoli. Students learn how to steam broccoli by making their own side dish to go with the ribs.
Ribs and broccoli, oh my.
Great way to share braising and steaming in one day, plus a few other cooking terms like tenderizing, venting, seasoning and so on.
I love teaching the terms through labs. I think the students will agree 🙂