Tonight was whatever I had left on the counter night. So that was some frozen pork spare ribs, half a bottle of left-over wine (about 2 weeks old but not yet vinegar), mushrooms, and garlic. That seemed easy enough. So I browned spareribs after dousing them heavily with cajun spice. Removed and scraped brown particles from pan--added about 8 cloves garlic whole and 10-15 whole button mushrooms. Let them sizzle in pan with some butter till browned. Added more cajun spice and some dried chile peppers. Then added back the meat and spices. Then wine. Then a little chicken broth. Cooked it about 2 hours and added some tobasco and Worcestershire and a little bbq sauce. Once the sauce was significantly reduced and the pork pulled apart it was done. And a great meal for a cool evening.
You could easily substitute pork ribs for Beef Short Ribs and get same result (with a little beef broth in place of chicken).
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