Here's the beef spare ribs...

So this is totally one of my favorite things to make, its not nearly as hard as it seems, it does take a while though, but it always pleases.

First, heat some oil in a braising pan (I actually use a sautoir, which is like a regular frying pan, but instead of curving up its sides are straight). Then salt and pepper, and I like to add granulated garlic, your ribs and roll them in flour. Then sear them on all sides in the oil. Then you are going to add enough liquid to cover the ribs about 2/3rd the way up, I use stock, you can use beef broth, or boullion. Cover and stick it in the oven on 275 F for 2-3 hours.

So for the sauce you are going to take some shallots, I used 2 larger ones. Slice them, put them in a saucepan, add some sugar, and a little butter, and cook till golden, you may have to add a little water every once in a while so it doesn't burn, keep an eye on them just so they don't burn, but you don't have to stir them the whole time. After they look like this you can let them sit till the ribs are done.

The topping is just very thinnly sliced purple onion they were tossed with flour and seasoned salt, you can slice them ahead of time, but don't toss them with the flour until you are ready to fry them. To finish deep fry them in 325 F oil till golden.

Lastly the potatoes, I use red because I love that they are more starchy, I left the skins on. Boil them, then whip them up with some butter, milk and some smoked gouda cheese (one of my absolute favorites).

So now your ribs are done, take them out of the pan and put them on a cookie sheet lined with tin foil, and put them back in the oven for a few minutes just to crisp the outside up a little. Now we are going to finish the sauce, first skim off the fat and then add the juices and all that other good stuff in the pan to caramelized shallots, and blend it (again I used the immersion blender), and bring it to a boil. Now chances are you didn't use stock, so you are going to need to thicken the sauce a little, my go to is cornstarch, I like that it thickens, but doesn' really change the color of the sauce. Just take some cornstarch and mix it with water and add to the shallots and l roasting liquid that should already be boiling. So hears the thing about cornstarch, you have to boil it at least 1 minute, first because that gets rid of the starchy flavor and second, after 1 minute that's as thick as it's going to get, so if its still to thin, add a little more and boil another minute till it's a consistency you like. And there you have it. :)