Urban spareribs

Discussion in 'Food and nutrition' started by Mraod, Mar 13, 2004.

  1. Mraod

    Mraod Guest

    Sorry, had an unexpected logoff while I had your message
    open so I'm responding in a new message.

    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.
     
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