Next morning: place them into a stock with roasted garlic, onions, bay leaves, and other herbs of choice (should be about 10 gallons)
Boil the stock for the day (stock should have reduced to 5 gallons
Place in a cold room for the night
Scrape the fat off the next morning, and into the cast iron pot goes the full rack of ribs, ½ head of garlic, a sliced onion, two cups of red wine and two cups of the brown stock
Put in the oven for a 5 hour braze (slow cook)
When they’re done they are very tender
Reserve the broth and skim off the fat, the reason is you are turning the brown nectar into a cherry port reduction sauce
Strain the broth and put it back into a sauce pan with two cups of port wine, a cup of cherries, a blood orange (juice only), and a handful of blueberries
This should be reduced by half: a quick spin with the hand blender and then strained to get any solid materials out (adjust sugar to taste), reduce by 1/2 again
The ribs go back into the oven and they are glazed with the reduction sauce several times
