• Mr.John's Spare Ribs With Garlic Mashed Potatoes

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    • 2 x Spare rib racks - (6 to 7 lbs) see * Note
    • 1/2 c. Flour
    • 1/4 c. Vegetable oil
    • 1 c. Roughly-minced onions
    • 1/2 c. Minced bell peppers
    • 1 c. Small-diced carrots
    • 3 Tbsp. Chopped garlic
    • 5 x Bay leaves
    • 1 pch Crushed red pepper
    • 1 Tbsp. Salt
    • 1 pch Cayenne
    • 1 1/2 c. Dry red wine
    • 2 c. Peeled, seeded, minced tomatoes
    • 6 ounce Tomato paste
    • 2 c. Thick tomato sauce
    • 1/2 gal Water
    • 1/2 tsp Dry leaf thyme
    • 1/2 tsp Dry leaf basil
    • 1/2 tsp Dry leaf oregano
    • 2 c. Roasted Garlic Mash Potatoes warm - see * Note
    • 2 Tbsp. Minced green onions


    1. Cut the ribs into 2-rib portions. Season the ribs with Emeril's Essence. Season the flour with Essence. Dredge the ribs in the flour. In a large heavy pot, heat the oil. Brown the ribs, 3 to 4 at a time, for about 4 to 5 min. 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 throw away.
    2. In the same pot, add in the onions, bell peppers and cook for 4 to 5 min. Add in the carrots, garlic, and bay leaves. Season with salt and cayenne. Stir and cook for 2 to 3 min. Add in the wine and simmer for about 3 min. Add in the tomatoes, tomato paste, tomato sauce and water. Add in the ribs and completely submerge in the mix. Stir in the herbs. Reduce the heat to medium and simmer for about 2 1/2 hrs, cover, or possibly till the ribs are tender and the meat is falling off the bones. Skim any fat which has risen to the surface.
    3. On a platter, mound the Roasted Garlic Mash Potatoes in the center. Arrange the ribs around the potatoes and drizzle with the gravy. Garnish with green onions and Essence.
    4. This recipe yields 6 servings.

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