Ingredients
Ingredients For Braising:
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1/2 cup raw apple cider vinegar
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1/2 cup water, filtered
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salt
Honey Ginger Glaze Ingredients:
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2 tablespoon peeled and grated fresh ginger
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3 tablespoons Lesser Farms' raw honey
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1 teaspoon raw apple cider vinegar
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1/2 teaspoon of salt
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1 teaspoon chili flakes
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Directions
- Place short ribs in crockpot on low heat. Sprinkle with a touch of salt. Pour apple cider vinegar and water over ribs.
- Slow cook for 8 hours or until ribs are falling off the bone.
- Meanwhile, in a small mixing bowl, stir together ingredients for Honey Ginger Glaze, set aside.
- Preheat oven to 450 degrees.
- Once tender, remove ribs from crockpot and place on a baking sheet or ceramic or glass bakeware, spreading apart by at least 2 inches
- Spoon or brush glaze over ribs. Roast until surface of meat is browned and edges are crisping, about 10 minutes. Be watchful to avoid burning near the end.
Tips & Tricks
Turning Apple Cider into Vinegar To turn apple cider into vinegar you simply allow the cider to ferment past the stages of sweet cider and dry cider until it becomes vinegar. Pour the strained, fresh apple juice into a clean crock, dark-colored glass jar or jug. Be sure to leave 25 percent of the container empty to allow for foaming during fermentation. Cover the container with something that will keep dust and insects out but will let air in, such as a triple layer of cheesecloth, or clean tea towel. Stretch the material over the top of the jar and tie it tightly with a string. Store the juice in a cool, dark place, like an unheated basement or garage. Fermentation will take from 4 to 6 months. After 4 months, remove the cover and taste the vinegar. If it is strong enough, strain it through a triple layer of cheesecloth. Then heat the vinegar to 170 degrees Fahrenheit and hold it at that temperature for 10 minutes.
Pour into bottles and seal with caps or lids. If the vinegar is too weak, after the first 4 months, test it every week until desired flavor is derived. While vinegar is fermenting, a jelly-like layer forms on top that is called the “mother of vinegar.” The mother is trapped and removed during straining. It can be carefully saved and refrigerated for use as a starter with your next batch of vinegar. Caution: Homemade vinegars should not be used for home canned pickled foods. It will not have the same carefully controlled acidity as store bought vinegars.
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