Red Wine Braised Spare Ribs

Name: Red Wine Braised Spare Ribs
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 1 rack
Ingredients: 2 cups full-bodied red wine; 5 cups beef broth; 5 pound rack of pork ribs; 1 teaspoon ground ginger; 1/4 teaspoon ground cayenne pepper; 1 tablespoon kosher rock salt; 2 teaspoons dried rosemary; ground black pepper

User Reviews

4.3

30 reviews

Good

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 40 mins
Servings
1 rack
Calories
342 kcal
Course
Main Course
Cuisine
American

Red Wine Braised Spare Ribs

Tyler Espinosa

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Red wine braised spare ribs make an amazing dinner. No BBQ sauce needed!

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Ingredients

Servings

2 cups full-bodied red wine
5 cups beef broth
5 pound rack of pork ribs
1 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
1 tablespoon kosher rock salt
2 teaspoons dried rosemary
ground black pepper

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Instructions

Preheat the oven to 300 degrees.
In a large cast iron skillet, heat a tablespoon of oil to medium-high. Place the ribs in the skillet and sear each side a minute or two just until golden brown, but don’t cook the meat.
Place the ribs in a large casserole (or braising) dish and sprinkle with ground ginger, cayenne, rock salt, rosemary and ground black pepper.
Pour the red wine and beef stock over the meat. This should fill the casserole dish almost entirely to the top.
Cover dish with aluminum foil and bake in the oven for 2.5 to 3 hours (depending on how much meat is on the bone).
Remove from the oven and use tongs to place ribs on a plate. Meat should fall right off the bone!
Either discard the juices or separate out the fat and use juices to make gravy.
Serve with roasted vegetables and creamy polenta for a satisfying meal!

Notes

I marinated my ribs in the red wine (only) and kosher salt for about 6 hours before cooking. This is an optional step but will add some more flavor to your ribs. I served the ribs with creamy polenta, which I prepared by following the instructions on the polenta package and roasted root vegetables (see recipe here: https://www.theroastedroot.net/balsamic-roasted-root-vegtables/)