Sorry, had an unexpected logoff while I had your message
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From last Wed's NYT's, unevaluated. Call for pork spareribs.
I'd go lighter on the herbs/pepper if you're using beef.
Best,
Marc
Cesare [somebody]'s Italian spareribs.
7 lbs pork spareribs 3 tbs minced garlic plus two cloves
sliced 3 tbsp chopped sage 2 tbsp chopper rosemary
1.5 tbsp coarse salt 1 tbsp black pepper 1 tbsp plus two tsp
crushed red pepper 3 tbs evoo 2 28oz cans peeled tomatoes
with juice
2.5 tbsp worchestershire sauce
3.5 tbsp tabasco 1 cup white wine
Combine garlic sage rosemary salt, black pepper and 1 tbsp
crussshed red pepper. Rub ribs with mixture and marinate at
least 24 hours
Heat oven to 375, roast ribs uncovered for 1 hour or until
brown. Turn ribs over and roast another hour
Pour evoo into large saucepan and add sliced garlic and
remaining red pepper. Sautee over medium heat. When garlic
begins to color add tomatoes, worcestershire sauce, tbsp and
1.5 cups water. Bring to a boil then simmer. whisk and stir
mixture. Simmer about 30 minutes
defat roasting pan. Pour wine, 1 cup water and tomato sauce
over ribs. Cover pan with foil and roast 40 minutes. Defat
sauce and roast uncovered for 20 minutes. Rest and serve.