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Tuscan Spare Ribs Recipe

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    Tuscan Spare Ribs Recipe

    This is a recipe that I got out of the Spec's Liquor Store magazine about 15 years ago (Spec's is a really good Texas liquor chain store). Today while searching to see if the recipe is authentic, I found the exact recipe here: https://www.geniuskitchen.com/recipe...areribs-259138

    Anyway, I usually cut the ribs into individual ribs rather than leaving them as a slab, I use crushed tomatoes instead of whole or diced, and I tend to use red wine instead of white wine. Instead of roasting them in the oven, I use my kamado - gives a nice little smokiness.

    This is a pork ribs recipe but yesterday I made this with beef ribs, because, why the hell not? I added a little less then 1/4 cup of chopped fresh oregano this time as well. The beef ribs took longer to cook (they were a little tough using the times in this recipe so I braised them an extra 45 minutes). In the end, I think I like the pork version better but the beef ribs are tasty.

    Here is the recipe (same as link above):

    Tuscan Spareribs

    1/4 cup minced garlic, plus two cloves sliced
    1/4 cup finely chopped fresh sage
    1/4 cup finely chopped fresh rosemary
    2 tbsp Kosher salt (I usually use 1 tbsp)
    1 tbsp black pepper
    1 tbsp plus 2 tsp crushed redpepper flakes
    7 lbs pork spareribs - I slice into individual ribs
    7 tbsp extra virgin olive oil
    3 1/4 cups canned crushed tomatoes (Red Gold is my favorite brand)
    1 1/2 tbsp Worchestershire sauce
    1 1/2 tbsp hot pepper sauce
    1 1/2 cup water
    1 cup dry white wine (this recipe makes a red sauce - I used a red wine and it was great)

    Combine minced garlic, sage, rosemary, salt, black pepper, and 1 tbsp red pepper flakes. Rub ribs well with this and wrap in plastic. Refrigerate for 24-48 hours.

    Pre-heat oven to 375 degrees. Coat large baking pan with 1/4 cup olive oil and lay ribs in pan. Roast 1 hour, stirring every 20 minutes. Turn ribs over and roast 1 hour more. Check periodically: if bottom of pan starts to burn, add water. While ribs are roasting, coat large skillet with the rest of the olive oil. Add sliced garlic and 2 tsp red pepper flakes. Saute over medium until garlic starts to color. Add tomatoes, Worchestershire sauce, and pepper sauce. Add 1 1/2 cup water and bring to a simmer. Cook 30 minutes. When ribs have browned on both sides, drain pan (important or recipe will be too oily). Add tomato mixture and wine, cover with foil, and braise in oven for 40 minutes. Remove foil and roast 20 minutes. Serve.

    First pics were taken several years ago of pork spareribs on my Cypress Grill:

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    Click image for larger version  Name:	tuscanribsplated.JPG Views:	1 Size:	60.9 KB ID:	699070

    Below are the beef ribs I made yesterday - I started the marinade Wednesday evening. Here they are before going on the kamado:

    Click image for larger version  Name:	100_2817.JPG Views:	1 Size:	1.08 MB ID:	699072
    After one hour. I turned them over after taking this picture:

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    After the second hour. Turned them over again, added the sauce, covered, and braised:

    Click image for larger version  Name:	100_2819.JPG Views:	1 Size:	1,008.3 KB ID:	699074

    The finished product:

    Click image for larger version  Name:	100_2820.JPG Views:	1 Size:	987.9 KB ID:	699073
    Last edited by 58limited; June 22, 2019, 12:31 PM.

    looks amazing!


      Forgot to mention: For the beef version I added a little less than 1/4 cup of fresh chopped oregano. I corrected the post above.


      Now that looks different and REALLY good!


        That looks mighty tasty.


          Sounds like a great recipe. May need to test that out


            Excellent variation and technique for beef ribs.


              Very nice, thanks for sharing.


                Dang my to cook list is getting pretty long. Added this, thanks for posting.


                • Troutman
                  Troutman commented
                  Editing a comment
                  Same here

                Looks delicious!


                  Thank you!


                    The only thing missing is ME and PBR.


                      ANOTHER recipe I need to try. Not enough days.......


                        Cooked this again today with elk spare ribs, turned out great!

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                        Overnight marinade with salt, pepper, garlic, red pepper flakes, and fresh herbs.

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                        Roasted 1 hour.

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                        Sauce added and braised 40 minutes then roasted 20 minutes.

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                        Served over vermicelli with some Pecorino cheese and a nice Chianti. Not quite fork tender but close.

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                          I need to partake of this.



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