Glazed Ribs, Squash Purée, Micro Herbs
Ribs cooked long and finished under a dark sticky glaze, laid across a sweet squash purée.
Glazing is the last five minutes of a six-hour dish, and it is where most of them are lost. The sugar in the glaze burns long before the meat needs any more cooking, so it goes on in thin coats under short bursts of heat, built up rather than poured on.
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