WINE WITH RIBS RECIPES
RED WINE DRAGON RIBS RECIPE BY TASTY
Here's what you need: rack of pork rib, salt, pepper, red wine, brown sugar, apple cider vinegar, ground allspice, tomato sauce, tomato paste
Provided by Allex Tarr
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F (125°C).
- Clean the ribs (remove membrane or score) and pat dry.
- Place the ribs in a foil-lined roasting pan, and season both sides with salt and pepper.
- Add about ¼ inch (6mm) of water (about ½ cup (120 ml)) to the pan.
- Seal the top of the roasting pan with foil and bake for 2 hours or until ribs are very tender.
- Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.
- Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.
- Raise oven to 350°F (180°C).
- Remove ribs from roasting pan. Pour off all fat and water, and baste ribs with sauce.
- Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)
- Cut ribs and serve with additional sauce.
- Enjoy!
LAMB RIBS WITH HONEY AND WINE RECIPE | ALLRECIPES
Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.
Provided by ELINOAR
Categories Meat and Poultry Lamb
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place lamb in a 9x13-inch baking dish.
- Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.
Nutrition Facts : Calories 507.5 calories, CarbohydrateContent 10.2 g, CholesterolContent 112.2 mg, FatContent 36.8 g, FiberContent 1 g, ProteinContent 25.8 g, SaturatedFatContent 15.1 g, SodiumContent 1077.1 mg, SugarContent 5.5 g
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