Please enter the email you’re using for this account.
8-10 beef spare ribs
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1/4 teaspoon coarse black pepper
2 teaspoons celery seed
1 cup dry red wine (merlot or cabernet), such as Alfasi Cabernet Sauvignon
1 cup fig jam
3 tablespoons Gefen Honey
1/3 cup soy sauce (or coconut aminos)
2 tablespoons apple cider vinegar
3 rosemary sprigs
Place ribs in a pan large enough to hold them in a single layer (or use two pans.) (I like to use the extra-large aluminum pans, for easy cleanup.)
Mix spices well and spread on both sides of ribs.
Cover pan very tightly with aluminum foil, and bake at 275 degrees Fahrenheit (convection – or 300 regular bake) for two to three hours, depending on the thickness.
After two hours, drain any liquid/fat that was released from ribs. (I like to change pans.)
When ribs are almost ready, mix all sauce ingredients except for rosemary.
Pour mixture over ribs, add rosemary sprigs, and bake at 275 degrees Fahrenheit for an additional two hours or until meat is very soft.
How Would You
Rate this recipe?
Please log in to rate
Honey, figs and Red wine ribs Can this dish be frozen?