- 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.
Pork Chops And Sweet Potato Gravy
Braised Pork Ribs And Andouille
Red Beans And Rice
Fricassee Of Pork And Turnips
Soul Roll (southern Greens-stuffed Pork Tenderloin With Red Beans And Rice And Pan Gravy)
Spicy Short Ribs Smothered In Red Gravy
Chicken And Dumplings
Eggplant And Shrimp Bake
Fillet Steaks And Ratatouille
Panfried Catfish With Lemon And Garlic