Mr. John's Spare Ribs with Garlic Mashed Potatoes

Total Time:
3 hr 10 min
Prep:
10 min
Cook:
3 hr

Yield:
6 servings

Ingredients
  • 2 racks of spare ribs, about 6 to 7 pounds
  • Essence, recipe follows
  • 1/2 cup flour
  • 1/4 cup vegetable oil
  • 1 cup roughly chopped onions
  • 1/2 cup chopped bell peppers
  • 1 cup small diced carrots
  • 3 tablespoons minced garlic
  • 5 bay leaves
  • Pinch of crushed red pepper
  • 1 tablespoon salt
  • Pinch of cayenne
  • 1 1/2 cups dry red wine
  • 2 cups chopped tomatoes, peeled and seeded
  • 6 ounces tomato paste
  • 2 cups thick tomato sauce
  • 1/2 gallon water
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon dried leaf basil
  • 1/2 teaspoon dried leaf oregano
  • 2 cups Roasted Garlic Mashed Potatoes, hot
  • 2 tablespoons chopped green onions
  • Mashed Potatoes:
  • 5 large potatoes
  • 1 head garlic, roasted
  • Milk
  • Butter
  • Salt and pepper
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Cut the ribs into 2-rib portions. Season the ribs with Essence. Season the flour with Essence. Dredge the ribs in the flour. In a large heavy pot, heat the oil. Brown the ribs, 3 to 4 at a time, for about 4 to 5 minutes. As they brown, transfer to a platter and set aside. Using a metal spatula, remove any browned particles on the bottom of the pot and discard. In the same pot, add the onions, bell peppers and cook for 4 to 5 minutes. Add the carrots, garlic, and bay leaves. Season with salt and cayenne. Stir and cook for 2 to 3 minutes. Add the wine and simmer for about 3 minutes. Add the tomatoes, tomato paste, tomato sauce and water. Add the ribs and completely submerge in the mixture. Stir in the herbs. Reduce the heat to medium and simmer for about 2 1/2 hours, cover, or until the ribs are tender and the meat is falling off the bones. Skim any fat that has risen to the surface. On a platter, mound the potatoes in the center. Arrange the ribs around the potatoes and drizzle with the gravy. Garnish with green onions and Essence.

Mashed Potatoes:

Boil potatoes and mash. Squeeze in garlic pulp from 4 cloves. Whip in warm milk, butter, salt and pepper.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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