Red Wine Braised Spare Ribs
Red wine braised spare ribs make an amazing dinner. No BBQ sauce needed!
Servings: 1 rack
Calories: 342kcal
Ingredients
- 2 cups full-bodied red wine
- 5 cups beef broth
- 5 pound rack of pork ribs
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon kosher rock salt
- 2 teaspoons dried rosemary
- Ground black pepper
Instructions
- Preheat the oven to 300 degrees.
- 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.
- Place the ribs in a large casserole (or braising) dish and sprinkle with ground ginger, cayenne, rock salt, rosemary and ground black pepper.
- Pour the red wine and beef stock over the meat. This should fill the casserole dish almost entirely to the top.
- 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).
- Remove from the oven and use tongs to place ribs on a plate. Meat should fall right off the bone!
- Either discard the juices or separate out the fat and use juices to make gravy.
- Serve with roasted vegetables and creamy polenta for a satisfying meal!
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: https://www.theroastedroot.net/balsamic-roasted-root-vegtables/)
Nutrition
Serving: 1of 6 | Calories: 342kcal | Protein: 24g | Fat: 17g