Red Wine Braised Spare Ribs

Note: I marinated my ribs in the red wine (only) and kosher salt for about 6 hours before cooking. This is an optional step but will add some more flavor to your ribs.

Preheat the oven to 300 F.

In a large cast iron skillet, heat a tablespoon of oil to medium-high. Place the ribs in the skillet and sear each side for a minute or two just until golden brown, but don’t cook the meat.

Place the ribs in a large casserole (or braising) dish and sprinkle with ground ginger, cayenne, rock salt, rosemary and ground black pepper.

Pour the red wine and beef stock over the meat. This should fill the casserole dish almost entirely to the top.

Cover dish with aluminum foil and bake in the oven for 2.5 to 3 hours (depending on how much meat is on the bone).

Remove from the oven and use tongs to place ribs on a plate. Meat should fall right off the bone!

Either discard the juices or use a fat separator to remove the fat and use juices to make gravy.

Serve with roasted vegetables and creamy polenta for a satisfying meal!