- 2 racks pork ribs (6 to 7 pounds)
- 2 tablespoons Rustic Rub
- 1/2 cup flour
- 1/4 cup vegetable oil
- 2 cups chopped onions
- 1/2 cup chopped bell peppers
- 1 cup chopped carrots
- 1 tablespoon salt
- 1 teaspoon cayenne
- 3 tablespoons chopped garlic
- 5 bay leaves
- 1 1/2 cups dry red wine
- 2 cups chopped, peeled, and seeded tomatoes, or 2 cups chopped canned tomatoes
- 1 can (6 ounces) tomato paste
- 2 cups thick tomato sauce
- 2 quarts water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Cut the ribs into 2-rib pieces. Season with 1 tablespoon of the rub. Season the flour with the remaining 1 tablespoon rub. Dredge the ribs in the seasoned flour. Heat the oil in a large enameled cast-iron Dutch oven over medium-high heat. Brown the ribs, three to four at a time, 4 to 5 minutes. As they brown, transfer to a platter and set aside. Using a metal spatula, remove and discard any browned particles on the bottom of the pot.
- Add the onions and bell peppers to the pot and cook, stirring constantly, for 4 to 5 minutes. Add the carrots, salt, cayenne, garlic, and bay leaves. Cook, stirring, for 2 to 3 minutes. Add the wine and simmer for 3 minutes. Add the tomatoes, tomato paste, tomato sauce, and water. Stir to mix well.
- Add the ribs and submerge in the mixture. Add the thyme, basil, and oregano. Reduce the heat to medium and simmer for about 2 1/2 hours, or until the ribs are very tender with the meat falling of the bones. Skim off any fat that has risen to the surface. Remove the bay leaves.
- To serve, remove the meat from the bones and put the meat in the gravy. Reheat if necessary.
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