Pork Short Ribs with Celery and Apple Sauce

Pork short ribs are a BBQ favorite and rightly so, yet is this recipe a real treat when the weather doesn't allow to dine outside.

It takes a bit of preparation, but as always with cooking goes a bit of patients a long way.

The broth provides for a delicious sauce and combined with the crunchy celery and sweet apple sauce is this a dish to show of to your friends..

Ingredients

1• Divide the short ribs in 4 equal portions
2• Heat on the first day the lard in a Dutch oven on medium heat. Season the ribs with a little salt and fry them until browned on all sides. Add the carrot, celery, chicken stock and bay leaves, braise on low heat until the ribs are cooked about 1 to 1 ½ hour. You should be able to easily pierce a knife through.
3• Remove the ribs from the pan, allow cooling and store in the fridge.
4• Strain de stock through a fine sieve or cheese cloth and place this also in the fridge. Discard the veggies.
5• Boil the apple with a little water and the lime juice until soft, about 5 minutes. Blender smooth and store in the fridge as well.
6• Slice the vegetables on the second day in strips
7• Heat a deep fryer to 180 degrees (325 F)
8• Scoop the fat, which has now hardened on top of the stock, from it. Preserve the fat for later use. You will now have a jelly like stock.
9• Combine the ground turmeric with a little water to create a paste. Brush the paste all over the ribs.
10• Heat the olive oil in a skillet to medium heat and fry the veggies until softened, but still crunchy 3 to 4 minutes. Season to taste.
11• Deep fry the ribs until golden brown, about 3 minutes, drain on kitchen paper.
12• Scoop some cold jelly stock on plates followed by the vegetables. Top with the fried ribs and a spoonful of apple puree on the side.