By Victoria Hart Glavin of Tiny New York Kitchen
I don’t know anyone who doesn’t like a nice rack of spareribs except vegetarians or my friends who keep kosher. Give these ribs a try this weekend and make sure you have plenty of napkins available.
INGREDIENTS
For The Ribs
- 6 Tablespoons Minced Garlic
- 1/4 Cup Chopped Fresh Sage
- 1/4 Cup Chopped Fresh Rosemary
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Freshly Ground Pepper
- 1 Tablespoon Freshly Ground Nutmeg
- 1 Tablespoon Red Pepper Flakes
- 2 Racks Trimmed Pork Ribs (About 8 Pounds)
- 1/4 Cup Olive Oil
- 1 Cup White Wine
For The Sauce
- 1/4 Cup Olive Oil
- 2 Tablespoon Minced Garlic
- 2 Teaspoons Red Pepper Flakes
- 6 1/2 Cups Crushed Canned Tomatoes With Juice
- 3 Cups Water
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Hot Pepper Sauce
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
In a small-size bowl combine garlic, sage, rosemary, kosher salt, pepper, nutmeg, and red pepper flakes. Rub spice mixture all over ribs and then drizzle with olive oil. Place in a large-size ziplock bag and refrigerate overnight. You can leave them in fridge for up to 48 hours. Remove from fridge when ready to roast. Preheat oven to 350 degrees. Place ribs in roasting pan and place in oven for 50 minutes. Turn a couple times while roasting. Remove from oven and transfer ribs to plate for a few moments. Deglaze pan with white wine. Place ribs back into roasting pan and place back into oven for 15 minutes. Remove from oven and pour off fat. Cut ribs into individual bones. Return ribs to roasting pan and set aside. To make sauce: In a large-size saucepan, add olive oil. Add garlic and turn heat to a medium-low. Cook until garlic is soft and just beginning to turn color. Stir in red pepper flakes and cook for 20 seconds. Add crushed tomatoes, water, Worcestershire sauce, and hot pepper sauce. Bring to a simmer. Add kosher salt and pepper. Cook for 5 minutes. Pour sauce over ribs and return to oven. Continue roasting, stirring occasionally, for 10 minutes until sauce reduced to pint where it comes about halfway up sides of ribs. Cover with foil and cook for another 30 minutes. If sauce is still too thin, cook ribs uncovered to reduce sauce. Remove from oven and spoon off as much fat as possible. Transfer to serving platter with sauce. Serves 4
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.