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1
Preheat the oven to 325.
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2
Mix up the flour and Creole Seasoning.
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3
Roll the ribs around in it til theyre coated on all sides.
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4
Fire up a skillet over medium-high heat and add the oil.
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5
Brown the ribs til crusty on all sides, about 5 minutes per side.
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6
(If the ribs dont all fit in the pan at once without crowding, do them in batches.)
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7
Move the ribs to a baking pan just big enough to hold them close.
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8
Pour off all but 2 tablespoons of the hot oil from the skillet.
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9
Toss in the onions, green peppers, jalapenos, and bay leaves and cook, scraping in all those tasty brown bits clinging to the bottom of the pan.
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10
Season with a big pinch of salt and a dash of pepper, and cook til soft and light brown; then add the garlic and cook a minute more.
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11
Pour in the red wine and let it bubble for 1 minute while scraping the skillet again.
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12
Add the Mutha sauce, thyme, and water and simmer for a couple of minutes til blended.
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13
Douse the ribs with the sauce and cover the pan snugly with foil.
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14
Bake for 2 hours.
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15
Remove from the oven and uncover.
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16
Skim off the fat floating on the surface.
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17
Stir up the sauce and taste for seasonings.
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18
Give the ribs a flip, cover them up again, and pop them back in the oven for another half hour or so, til theyre fork tender.
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19
Pull the ribs out of the oven, and fish out and discard the bay leaves.
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20
Reduce pan sauce if necessary.
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21
Serve each person 2 hot and steamy, well-sauced ribs sprinkled with parsley.
