Spare Ribs with Garlic Mashed Potatoes Recipe
Father's Day Recipes


Spare Ribs with Garlic Mashed Potatoes

6 lb. spare ribs -- (6 to 7)
essence spice
1/2 cup flour
1/4 cup oil
1 cup rough chopped onion
1 cup small dice carrot
1/2 cup chopped bell pepper
5 bay leaves
1 pinch crushed red pepper and cayenne
1 tablespoon salt
1 1/2 cups dry red wine
2 cups chopped tomatoes, peeled and seeded
6 ounces tomato paste
2 cups thick tomato sauce
1/2 gallon water
1/2 teaspoon dried thyme, basil and oregano
2 cups Roasted Garlic Mashed Potatoes
2 tablespoons 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

Roasted Garlic Mashed Potatoes

Serves 4

4 Russet potatoes, washed and scrubbed
1/2 cup heated Milk
3 Tbs. Butter (place in milk to melt)
1 can Chicken Stock (optional if not using milk and butter)
1/2 head Roasted Garlic
Fresh Nutmeg to taste
Salt to taste
Pepper to taste

It is optional to peel the potatoes.

Cube potatoes and place in a saucepan. Fill with water at least two inches above the potatoes. Salt the water. Bring to a boil, and then turn to a simmer. Cook until the potatoes are tender. Drain the water. Reserve the potatoes.

With a potato masher or hand-mixer whip the potatoes with the garlic and milk mixture or with stock until fluffy. Grind a little fresh nutmeg into the potatoes. Season with salt and pepper.

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