Wine Braised Spareribs

If you have a comment about your dinner - keep it to yourself. 🙊 That's pretty much been standard policy in our house since my kids were big enough to sit at the table.😂 They were always expected eat what was being served or leave the food on their plate and sit politely at the table until the meal was over.  

I will never forget the day that my twelve year old son decided that he would offer some "feedback" on the pork chops that I served for dinner one night. 😬 His exact words still ring in my ears.  "They're a little dry, mom." 😅 I was a brand new food blogger at the time and this innocent child mistakenly assumed that I would value his input on the meals that I was serving. 🙅🏻‍♀️ Needless to say, that was the last time that he EVER gave his opinion about his dinner.  ​🤣

I honestly don't remember exactly what I said to this poor unsuspecting child that fateful night - but to this day - he refuses to share his opinion about any food that is served to him. 🤣No matter how poorly prepared or messed up his order at a restaurant might be - you can bet that he is NOT going to send it back.  I blame myself for discouraging him from expressing his opinion about his meals.  #momfail 😅

It's not that I don't value their opinions - it just that they have the ability to communicate their likes and dislikes without ever saying a word.  My family has become masters of pushing undesirable food around their plate to make it appear as though there's less.   They also possess the skill of hiding unwanted vegetables under a well placed lettuce leaf so I can't see them. 🥬  Nobody has to TELL me if they enjoyed their food, their plates at the end of the meal, tell the story.  

Wine Braised Spareribs
1/2 cup fresh rosemary, chopped
1/3 cup olive oil
10 garlic cloves, smashed
1 Tablespoon salt
1 Tablespoon fennel
1 teaspoon red pepper flakes
1 teaspoon pepper
2 racks St. Louis style ribs
​1 cup dry white wine

Combine rosemary, oil, garlic, salt, fennel, red pepper flakes and pepper in food processor.  Pulse until chopped.

Rub ribs evenly with paste. Place, meat side down, on baking sheet.  Cover with plastic wrap and refrigerate 1-24 hours.

Add wine to baking sheet and cover pan with foil. 

Roast 45 minutes at 350.  Remove foil. Roast 1 3/4 hours longer.

Let ribs rest 20 minutes before slicing. 

It was no surprise that everyones plates were completely empty when I served these Wine Braised Ribs.  I have a feeling that even if I had asked for feedback from my family after this meal, there would have only been rave reviews.  These ribs were amazing.  They them sauceless and if you still think they need more flavor - add your favorite barbecue sauce.  

​Ciao!

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