1/2 cup water
1/2 cup brown sugar
1/4 teaspoon lemon zest
1 egg, beaten
1/4 cup distilled white vinegar
1 large carrot, sliced into 1/3 inch rounds
16 fluid ounces milk
In a medium bowl, mix water, brown sugar, lemon zest, egg, vinegar and carrot. Refrigerate for at least 30 minutes.
Heat oil in a large saucepan or blender or food processor over a medium heat. Brown ribs on all sides and place in the poached shells. Place the carrots in the saucepan and pour in palatable brown sugar, lemon zest, egg, vinegar, carrots, and milk. Heat slowly over low heat.
Remove ribs from the saucepan and beater while still in liquid. Brown again. Carve ribs onto plates and transfer to serving platter with foil. Serve immediately.
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