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Red Wine Dragon Ribs

by Allex Tarr

Ingredients

for 4 servings

  • 4 lb
    rack of pork rib, 2 racks (2 kg)
  • salt, to taste
  • pepper, to taste
  • 1 cup
    red wine (235 mL)
  • 1 cup
    brown sugar (220 g)
  • ¼ cup
    apple cider vinegar (60 mL)
  • ¼ teaspoon
    ground allspice
  • 1 can tomato sauce
  • 3 tablespoons
    tomato paste

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Preparation

  1. Preheat oven to 250˚F (125˚C).
  2. Clean the ribs (remove membrane or score) and pat dry.
  3. Place the ribs in a foil-lined roasting pan, and season both sides with salt and pepper.
  4. Add about ¼ inch (6mm) of water (about ½ cup (120 ml)) to the pan.
  5. Seal the top of the roasting pan with foil and bake for 2 hours or until ribs are very tender.
  6. Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.
  7. Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.
  8. Raise oven to 350˚F (180˚C).
  9. Remove ribs from roasting pan. Pour off all fat and water, and baste ribs with sauce.
  10. Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)
  11. Cut ribs and serve with additional sauce.
  12. Enjoy!
 

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