Wine braised spare ribs are incredibly tasty and very easy to prepare.  After seasoning and browning the ribs, you just add wine, water, more seasoning and simmer for 2 hours.  In the last 20 minutes of cooking time, I prepared the mashed potatoes and asparagus.  Guess what I did for the 1 hour and 40 minutes in between:

a) I delighted in the smell coming from my kitchen
b) I enjoyed a glass of the wine
c) I played Angry Birds
d) All of the above

If you guessed (d), congratulations!  Sorry, there’s no prize…please accept the recipe as consolation 🙂

Pork, wine, and seasonings

Season and brown the ribs in olive oil and butter…you won’t believe the aroma!

After simmering in wine, water, and more seasonings…mashed potatoes & sauteed asparagus make excellent sides!

Wine Braised Spare Ribs
Serves 4-6

2 1/2 pounds pork spare ribs, cut country style
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 large cloves of garlic, minced
1 1/2 teaspoon + 1 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 cup red wine (I used an Old Vine Zinfandel)
1 cup water

Rinse ribs and pat dry with a paper towel.  Season ribs with 1 1/2 teaspoons rosemary, salt and pepper.  In a large heavy skillet or dutch oven, heat butter until melted.  Add olive oil and turn heat to high.  Add ribs in one layer and brown on all sides(about 2 minutes per side).  If your skillet is not large enough, brown the ribs in batches.  Once browning is complete, arrange ribs in one layer in skillet.  Add garlic, bay leaves, remaining 1 teaspoon of rosemary, wine and water to skillet.  Allow liquid to come to a boil and turn heat to low.  Cover and simmer for 2 hours, turning ribs after the first hour.