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:
Below are the beef ribs I made yesterday - I started the marinade Wednesday evening. Here they are before going on the kamado:
After one hour. I turned them over after taking this picture:
After the second hour. Turned them over again, added the sauce, covered, and braised:
The finished product:
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:
Below are the beef ribs I made yesterday - I started the marinade Wednesday evening. Here they are before going on the kamado:
After one hour. I turned them over after taking this picture:
After the second hour. Turned them over again, added the sauce, covered, and braised:
The finished product:
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