I was planning on using the same braising liquid from the short ribs to cook my country style pork ribs. However, the staining power (on the sink, cutting board, etc.) of the adobo sauce changed my mind. So I headed to the basement archives last night in search of some braising articles and recipes. An old Fine Cooking (March, 2002) had an article on braising in a section called "Cooking Without Recipes" written by Tom Colicchio, the head judge on Bravo's Top Chef (the picture of him is a scream - younger, skinnier and some hair . . .). These articles typically describe the technique and list a variety of ingredients - no real recipes. Looks like I may use onion and fennel for the aromatics; some cinnamon sticks, cider vinegar, garlic and red pepper flakes for flavor; and chicken stock with apple cider for the braising liquids.
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