Directions
To make the Spare Rib Confit
Combine all ingredients into a bowl except oil and ribs. Mix well. Pour over ribs and marinate, covered, for a minimum of 3 hours or overnight in refrigerator. Remove ribs and pat dry with towel. Place ribs into pot and cover with oil. Bring up to 212º then reduce to 170º and cook very slow until meat is extremely tender (2-3 hrs). Cool down in fat and chill over night. Remove the next day and shred meat.
To make the chili
Heat large pot on medium-high heat. Add olive oil. Add pork butt and bratwurst and cook till browned. Add vegetables and cook for about 5 minutes. Add spices and cook a few minutes more. Add the shredded spare rib meat and the rest of ingredients and bring to a boil, then reduce to a simmer. Simmer for at least an hour and a half to let flavors blend.
Garnishes: sour cream, sliced green onion, grated jalapeno jack cheese, grated aged cheddar cheese, tortilla chips or corn bread.
Chef Note
Confit can be frozen in ziplock bags and reserved for several weeks. This technique can be used for pork butt, duck legs, oxtails, pork shanks, or any cut of meat that is generally tough.
