Joy's Country Style Spare Ribs and Sauce

By JoyT

Your family will be begging for more after they taste these yummy moist ribs! I like to Serve these ribs with boiled potatoes. makes a great leftover dish combined the next day!


Make extra ribs to save to use in a recipe for Spaghetti sauce on another day, Just set aside the ribs you want to save and wrap them in foil and freeze.

Ingredients

• 6-8 Pork Country Spare Ribs (seasoned with Sea salt and cracked pepper)
• 2 cups diced onions
• 3 Tablespoons minced Garlic
• 5 Tablespoons olive oil (divided)
• 2 can diced tomatoes in juice (14.5 oz.ea.)
• 2 cups Pork Bullion
• 1 cup Dry Red Wine
• 3/4 cup BBQ Sauce (smokey flavored if you have it)
• 2 teaspoons minced fresh rosemary leaves
• 1/2 teaspoon ground cumin
• 2 bay leaf

Preparation

Step 1

In an Extra Large Dutch oven Sear the Ribs in 1 1/2 Tbsp oil, 3 or 4 at a time over high heat. Brown the ribs on all sides, 8-10 minutes total, move cooked ribs to a plate or platter to make room in the pan to finish browning the remaining ribs with another 1 1/2 Tbsp oil. When the remaining ribs are browned add to platter and set aside. Drain the grease only from the pan and return pan to the burner.

Saute` onion and garlic in remaining 2 Tbsp oil on med-high heat scraping up any browned bits from the bottom or sides of the pan. Cook until onion is soft and translucent, about 6-8 minutes.

Add Red Wine, Tomatoes with juice, Bullion, BBQ Sauce, Rosemary, Cumin and Bay leaf: bring to a low boil over med- high heat. Return ribs to pan, cover with a tight fitting lid, and bring to a boil again, Reduce heat to a simmer; cook ribs for 1 hr.

Check periodically to maintain a simmer, adjust heat level as needed. after one hr, rearrange ribs (bring ribs on bottom to top placing the ribs that were on top to the bottom, for even cooking). Cover and Simmer for another 1 1/2 hrs, or until meat is fork tender. Transfer to serving platter.

Skim off any fat floating on top of the sauce, then increase heat to high. Boil Sauce for 10 minutes stirring occasionally, until reduced and slightly thickened. Remove Bay leaves. Season with Sea Salt and Cracked pepper if needed. Serve Ribs with Sauce poured over the top of ribs.