Recipe: Braised Buffalo Ribs with Red Pepper Pesto from the new cookbook “Modern Native Feasts”

Here is a gorgeous recipe for Braised Buffalo Ribs with Red Pepper Pesto from the new cookbook, Modern Native Feasts by Andrew George, Jr. Enjoy.

Braised Buffalo Ribs with Red Pepper Pesto

Recipe: Braised Buffalo Ribs with Red Pepper Pesto
The Red Pepper Pesto adds depths of sweet-and-sour and bitter flavors to make these some of the most delicious ribs you’ll ever taste.

Makes 6 servings

3 lb (1.5 kg) buffalo ribs
freshly cracked black pepper, to taste 2 tbsp canola oil
2 cups (500 mL) diced tomatoes
1⁄4 cup (60 mL) soy sauce
2 tbsp brown sugar
1⁄2 cup (125 mL) dark ale (Guinness)
2 tbsp canola oil
6 garlic cloves, crushed
1⁄2 cup (125 mL) red pepper pesto

Preheat oven to 325°F (160°C).

Pat buffalo ribs dry with paper towel and season with freshly cracked pepper. In a cast-iron frying pan on medium-high, heat oil, then brown ribs. Place in oven-proof roasting pan.

In a large bowl, combine tomatoes, soy sauce, brown sugar, ale, oil, garlic, and pesto. Pour over ribs and bake, covered, basting every 30 minutes, until meat is tender and begins to fall off the bone when pulled with a fork, about 3 hours.