Circle B Ranch Spare Ribs cooked in Marina’s Tomato Sauce is delicious. The fat from the spare ribs gives the sauce a deep delicious flavor. Enjoy!
- 3 Tbsp. garlic minced, plus 2 garlic cloves, sliced
- 3 Tbsp. finely chopped sage
- 2 Tbsp. finely chopped rosemary
- 1 ½ Tbsp. coarse salt, plus more to taste
- 1 Tbsp. freshly ground black pepper, or more to taste
- 1 Tbsp. plus 2 tsp. crushed red pepper flakes
- 7 lbs. Circle B Ranch pork spareribs
- 3 Tbsp. extra-virgin olive oil
- 2 –24 oz Marina’s Italian Tomato Sauce
- 1 ½ Tbsp. Worcestershire sauce
- 1 ½ Tbsp. Tabasco sauce
- 1 ½ cups water, plus more if needed
- 1 cup dry white wine
- Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 Tbsp. crushed red pepper in a small bowl. Put the spareribs on a baking sheet and rub well with the spice mixture. Marinate in the refrigerator for at least 24 hours.
- Heat the oven to 375° F. Arrange the ribs in a 12×16-inch roasting pan (use 2 pans if necessary) and roast uncovered for 1 hour, or until browned.
- Turn the ribs over and roast for another hour. If drippings in the bottom of the pan begin to burn, add a small amount of water or olive oil.
- Meanwhile, pour the olive oil into a large saucepan, add the sliced garlic and remaining Tbsp. of crushed red pepper, and sauté over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, Tobasco and ½ cup water; season with salt, bring to a boil, then reduce to a simmer. As the tomatoes soften, break them up with a whisk and stir. Simmer the sauce, uncovered for 30 minutes. Adjust the seasoning, and remove from the heat.
- When the ribs have browned on both sides, pour the wine, remaining 1 cup water, and the tomato sauce over them. If you used 2 pans, to roast the ribs, combine the ribs into 1 pan. Cover the pan with foil and roast for 40 minutes.
- Remove the foil, skim off the excess fat, and roast uncovered for 20 minutes more. Cut into 4-rib sections, and serve.