Red Wine Braised Spare Ribs

Flavorful red wine-braised spare ribs – a delicious weeknight or date night meal!

Red Wine Braised Spare Ribs

This is your down and dirty rack of ribs all churched up in its Sunday best. This rack cleans up well. It touts sophistication like a bow tie  truffles or brandy. It probably wears cologne and reads the morning paper. It knows whether the Dow is up or down and wants to talk to you about corn futures. It’s a cloth napkin rack, not a shirt sleeve rack.

There may not be a drop of barbecue sauce on this fancy pants rack, but when it comes out of the oven embraced in red wine aroma and the meat falls off the bones, that nitty gritty way about you takes hold, your sleeves roll up, and your shoulder goes back to being your handkerchief, cloth napkin or no cloth napkin. these babies are braised in red wine. Red wine braised spare ribs are one of my favorite meals!

Red Wine Braised Spare Ribs

Caution: remove fancy pants prior to feasting on rack lest fancy pants get soiled. You’ll ravage the meat on these bones then lick your fingers clean. No matter how churched up the rack is, it’s an honest rack and it’s your rack.  Don’t be fooled by the long baking time – the recipe’s a cinch. You owe it to your rib-loving self.

Adding full-bodied red wine to your already comforting winter recipes calms your nerves all the way to Relaxationville. The scent of these ribs slow cooking in the oven for two and a half hours made me feel like I had yoga-d my face off and was settling into post-yoga peace. So much for happy baby’s pose and shavasana – braise up some ribs in wine and you’ll be decompressed like you just got steam rolled!

Red Wine Braised Spare Ribs

Your shoulder makes for an excellent napkin, now braise like you’ve never braised before!

Red Wine Braised Spare Ribs

Red Wine Braised Spare Ribs

Author: Julia


  • 2 cups full-bodied red wine
  • 5 cups beef broth
  • pounds Large rack of pork ribs about 5
  • 2 teaspoon ground ginger
  • ½ teaspoon ground cayenne pepper
  • 1 tablespoon kosher rock salt
  • 2 teaspoons dried rosemary
  • Ground black pepper


  1. Preheat the oven to 300 degrees.
  2. In a large cast iron skillet, heat a tablespoon of oil to medium-high. Place the ribs in the skillet and sear each side a minute or two just until golden brown, but don’t cook the meat.
  3. Place the ribs in a large casserole (or braising) dish and sprinkle with ground ginger, cayenne, rock salt, rosemary and ground black pepper.
  4. Pour the red wine and beef stock over the meat. This should fill the casserole dish almost entirely to the top.
  5. Cover dish with aluminum foil and bake in the oven for 2.5 to 3 hours (depending on how much meat is on the bone).
  6. Remove from the oven and use tongs to place ribs on a plate. Meat should fall right off the bone!
  7. Either discard the juices or separate out the fat and use juices to make gravy.
  8. Serve with roasted vegetables and creamy polenta for a satisfying meal!

Recipe Notes

I marinated my ribs in the red wine (only) and kosher salt for about 6 hours before cooking. This is an optional step but will add some more flavor to your ribs. I served the ribs with creamy polenta, which I prepared by following the instructions on the polenta package and roasted root vegetables (see recipe here:

Braised Spare Ribs



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    1. Julia Post author

      Thanks! They’re pork ribs…whooops, should have made the distinction in my recipe – I’ll fix it now! Thanks for the catch 🙂

    1. Julia Post author

      I feel the same about red wine. I love using it in the winter time in particular. Plus, sipping on wine while cooking with it is very enjoyable 😉

    1. Julia Post author

      Hope your hubby likes them! I’ve braised ribs quite a few times and love the way they turn out. It’s hard to meander away from bbq ribs because they’re just so good, but you’d be surprised how wonderful braised ones are too 🙂

  1. Rachel Horowitz

    I think I’m going to try this recipe, today. I bought a rack of spare ribs to try, but have never ever made spare ribs before. I was trying to decide between braising and just roasting with a dry rub. This looks simple and tasty, and will pair well with mashed cauliflower (I’m trying to be creative, while on Atkins).

    1. Julia Post author

      Sounds awesome, Rachel! It’s been forever since I’ve made braised spare ribs, and I’m thinking I need to do so soon. Hope you like them!

  2. menti

    this is ny far the easiest and the simplest recipe I’ve come across And it looks good too (not to forget)

    1. Julia Post author

      Wahooo! Thanks for letting me know, Menti! I really love braised ribs – I should really do it more often. Thanks for your kind comment 🙂

  3. Cheech

    I have adopted this recipe and modified it probably 6-7 different ways from Sunday, substituted Short-Ribs instead for Baby-Back Ribs and its now my favourite recipe. But here is the kicker… once the ribs are cooked you can take the remaining beef broth/red wine mixture with all the drippings, boil them about 20 minutes to reduce it down and literally make the best gravy you have ever tasted. Oh and try experimenting with the spices/ingredients you add, some of the better additions I have tried include: (Dijon Mustard, thyme, & bay leaves). All of these amazing flavours slow-braized with your ribs for 3-4 hours will only add multiple dimensions to the flavour of the gravy.


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