By David Cohen
The new von Trapp Farm Store is yet another reason for lovers of local food to bang on their pots. The store was tastefully stocked with a wide selection of von Trapp meats and cheeses, vegetables, baked goods, prepared foods, flowers, wine, gifts and more; in fact, everything you would need for Valentine’s Day including these St. Louis-style ribs.
They only took an hour of stovetop braising and the meat was falling off of the bone. Cut the rack up into pieces of three or four ribs, rub all over with some gochujang and then set aside. Mince a couple of peeled garlic cloves and a thumb-sized piece of ginger in the food processor. Add a few tablespoons of gochujang chili paste, the juice from one lime and enough rice wine vinegar to get a ketchup consistency.
Sauté a finely chopped medium onion in a large heavy pot with a lid. Once translucent, add a can of tomato paste, 1 ½ cups of chicken stock, and the gochujang mixture. Simmer for a few minutes, add the ribs and cover the pot. Bring to a boil and then turn down the heat to simmer.
After 30 minutes, turn the ribs over in the sauce and cook for another 30 minutes or until they’re tender. Serve with some roasted potato slices, rice or something else to soak up all that over-the-top flavorful tangy sauce.