Braised Spare Ribs
Braised Spare Ribs
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 931
- Total Fat
- 73
- Saturated Fat
- 20
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 43
- Cholesterol
- 181
- Sodium
- 1283
- Total: 3 hr 5 min
- Prep: 20 min
- Cook: 2 hr 45 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 931
- Total Fat
- 73
- Saturated Fat
- 20
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 43
- Cholesterol
- 181
- Sodium
- 1283
- Total: 3 hr 5 min
- Prep: 20 min
- Cook: 2 hr 45 min
Ingredients
1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
2 cups beef stock
1 quart veal stock
Directions
- Preheat oven to 375 degrees F.
- Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
- Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
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