Mr. John's Spare Ribs With Garlic Mashed Potatoes
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Mr. John's Spare Ribs With Garlic Mashed Potatoes
  Ribs    Garlic  
Last updated 6/12/2012 1:00:02 AM. Recipe ID 23070. Report a problem with this recipe.
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      Title: Mr. john's spare ribs with garlic mashed potatoes
 Categories: E.
      Yield: 4 Servings
 
      2    Racks of spare ribs, about 6
           To 7 pounds
           Essence
    1/2 c  Flour
    1/4 c  Vegetable oil
      1 c  Roughly chopped onions
    1/2 c  Chopped bell peppers
      1 c  Small diced carrots
      3 tb Minced garlic
      5    Bay leaves
        pn Crushed red pepper
      1 tb Salt
        pn Cayenne
  1 1/2 c  Dry red wine
      2 c  Chopped tomatoes, peeled and
           Seeded
      6 oz Tomato paste
      2 c  Thick tomato sauce
    1/2 ga Water
    1/2 ts Dried leaf thyme
    1/2 ts Dried leaf basil
    1/2 ts Dried leaf oregano
      2 c  Roasted Garlic Mashed
           Potatoes, hot
      2 tb Chopped green onions
 
  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, 3-4 at a time, for
  about 4-5 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 4-5 minutes. Add the carrots, garlic, and bay
  leaves. Season with salt and cayenne. Stir and cook for 2-3 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.
  
  Yield: 6 servings
  




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Recipe ID 23070 (Apr 03, 2005)

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