Red Wine Braised Spare Ribs

1. 1

   Note: I marinated my ribs in the red wine (only) and kosher salt for about 6 hours before cooking.

2. 2

   This is an optional step but will add some more flavor to your ribs.

3. 3

   Preheat the oven to 300 F.

4. 4

   In a large cast iron skillet, heat a tablespoon of oil to medium-high.

5. 5

   Place the ribs in the skillet and sear each side for a minute or two just until golden brown, but dont cook the meat.

6. 6

   Place the ribs in a large casserole (or braising) dish and sprinkle with ground ginger, cayenne, rock salt, rosemary and ground black pepper.

7. 7

   Pour the red wine and beef stock over the meat.

8. 8

   This should fill the casserole dish almost entirely to the top.

9. 9

   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).

10. 10

    Remove from the oven and use tongs to place ribs on a plate.

11. 11

    Meat should fall right off the bone!

12. 12

    Either discard the juices or use a fat separator to remove the fat and use juices to make gravy.

13. 13

    Serve with roasted vegetables and creamy polenta for a satisfying meal!

* Per serving · 4 servings · Values may vary.

No additional tips available.