Chef John Evans, Zachary Jacques, Placerville, CA
Serving Size: 4
Put garlic and oil in small saucepan. Cook over very low heat for about an hour, stirring occasionally with clean metal spoon; cook until completely soft. Drain garlic confit, reserving oil.
In a saucepan, reduce apple juice over medium heat until syrup consistency. In food processor, puree apple syrup, garlic confit, the 1/8 cup reserved garlic oil, and mustard. Reserve glaze for basting ribs.
Marinate ribs in reserved confit oil for 2 to 3 hours, or overnight, if possible. Remove ribs from oil and season with salt and pepper. Heat the canola oil in brazing pot and brown rib racks over medium heat. Remove ribs, and add carrot, celery and onion to pot and brown. Add ribs back to pot, together with wine, tarragon stems and water. Cover tightly and cooked in 325 degree F oven 1-1/2 to 2 hours. Carefully remove ribs and refrigerate. Drain and reserve brazing liquid.
In saucepan reduce brazing liquid until the consistency of syrup. Add red wine vinegar and chopped tarragon leaves.
Heat ribs on gas grill over low heat, or indirectly over charcoal, 5 minutes on each side. Baste ribs with Garlic Glaze for additional 5 minutes, for a total of 15 minutes grilling time. Serve with Tarragon Dipping Sauce.