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
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):
- 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
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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By pamdevone
El Paso, Texas
on December 19, 2011
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It was delicious. Thank you Emeril.
By dollymarie1
williamsport, pa.
on October 16, 2010
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This was AMAZING!!! Simple to make yet sooo delicious. The best receipe you can find. Even first timers can do it and yet it has such rich and complex taste it will wow any crowd you want to impress or that special someone. Thanks Emeril you are the best!!
By twincha
Southwest Ohio
on February 07, 2010
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I made this yesterday for the first time. I used seasoned salt on my ribs before I dipped them in flour to brown. I also added the additional salt to the mixture per the recipe. This made the dish a little too salty for my taste, so I would suggest cutting back on the salt. Other than that, this dish was fabulous and I will definitely make again!!
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