Roasted Garlic & Chipotle Fork Tender Ribs

By contessawannabe

Ingredients

• 4 lbs Country Style Ribs (figure 8 to 12 oz. per person before cooking), seasoned on each side with Salt & freshly ground Pepper
• 1 small Onion, coarsly chopped
• 1 Carrot, chopped in 1/2" rounds
• 1 stalk of Celery, chopped 1/2"
• 1 clove of Garlic, chopped
• Olive Oil for sauteeing
• 1/2 cup Red Wine (whatever you are having for dinner works great)
• 3/4 cup Oakville's Roasted Garlic & Chipotle Sauce
• 3/4 cup Tomato Sauce or basic Pasta Sauce
• 1/2 cup Chicken Stock
• Salt & freshly ground Pepper

Details

Servings 8

Preparation

Step 1

Preheat oven 300.

Heat large sautee pan or dutch oven (large enough to hold all ribs with sauce) and coat bottom with olive oil for sauteeing.

Add onion & sautee until they begin to become transparant (about 5 minutes).

Add carrots, celery & garlic, sautee for 3 more minutes. Remove with a slotted spoon and set aside.

Add ribs and quickly brown on each side (about 3 minutes per side). Remove and set aside with vegetables.

Return pan to heat. When hot, add red wine to deglaze pan. Let wine simmer for 1 minute & and Roasted Garlic & Chipotle Sauce, tomato sauce, and chicken stock.

Taste and adjust seasoning to your liking with salt, pepper and/or more Roasted Garlic Sauce or tomato sauce. Bring to a simmer.

Return ribs and vegetable to pan with sauce. Turn ribs to coat and nestle all ingredients in sauce.

Cover pan with a lid (or foil) and put in oven for 2 1/2 hours.

After 2 1/2 hours, increase oven temperature to 350 and remove lid. Return pan to oven to cook uncovered, this will thicken the sauce and create a glaze. Turn ribs after 30 minutes & don't worry if they fall apart.

After one hour, remove ribs from sauce to a warm platter and let stand for 15 minutes. Spoon fat from sauce, spoon sauce over ribs and serve with warm polenta or rice and a wonderful bottle of full-bodied red wine.

Serve with soft polenta or rice