| | Directions |
- Preheat oven to 350.
- Trim excess fat from ribs, leaving some so meat will brown. Leave in slabs or cut into serving size pieces, as preferred. Mix salt, pepper and paprika and rub into ribs.
- Put ribs into unheated skillet over medium heat and brown to a rich, dark color. Remove from pan. Add onion, rosemary or oregano, and garlic to pan and cook, stirring occasionally, for 4 - 5 minutes. Take care that the garlic doesn't burn.
- Add wine to pan and stir to dissolve any browned bits. Return ribs to pan, cover and put in oven. Bake until ribs are very tender, 1 - 1 1/2 hours. Liquid will have reduced to a dark syrupy sauce. Spoon over ribs and serve hot.
|
|
|
Prep Time: 30 minutes
Cook Time: 1.5 hours
Container: Large oven-proof skillet with lid
Servings: 4
|  | | Ingredients | | - | | 3 pounds meaty spareribs or baby back ribs |
| - | | 2 teaspoons salt |
| - | | 1 teaspoon black pepper |
| - | | 1 teaspoon paprika |
| - | | 1 onion, chopped |
| - | | 10 cloves garlic, minced |
| - | | 2 teaspoons dried rosemary or oregano |
| - | | 2 cups dry red wine |
| |
| |
