Pork Ribs with a Rich Red Wine Glaze

Ingredients

• Pork ribs (3 pounds, baby back or spare ribs)
• Olive oil (2 tablespoons)
• Butter (2 tablespoons)
• Garlic (4 cloves, minced)
• Brown sugar (1/4 cup)
• Red wine (1 cup (a dry red wine like cabernet sauvignon or merlot is ideal))
• Fresh rosemary (2 sprigs, leaves removed and chopped)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)

Instructions

1. Preheat the oven to 275°F (135°C).
2. Season the pork ribs generously with salt and pepper on both sides, allowing the seasoning to penetrate the meat.
3. Heat the olive oil in a large oven-safe pan over medium heat. Once hot, carefully add the ribs and sear on all sides until they are beautifully browned, about 3-4 minutes per side. This step locks in flavor and creates a delicious crust.
4. Remove the ribs from the pan and set aside on a plate.
5. In the same pan, add the red wine, brown sugar, minced garlic, and chopped rosemary. Bring the mixture to a gentle simmer, stirring occasionally until the sugar has completely dissolved and the sauce has thickened slightly, about 5-7 minutes.
6. Return the seared ribs to the pan, ensuring they are well-coated with the glaze. Spoon some of the sauce over the top to enhance the flavors.
7. Cover the pan tightly with aluminum foil and place it in the preheated oven. Bake for 2 hours, or until the ribs are fork-tender and the meat pulls away from the bone easily.
8. After 2 hours, carefully remove the pan from the oven and increase the temperature to 400°F (200°C).
9. Remove the foil and baste the ribs with the glaze once more. Return the pan to the oven and bake for an additional 10-15 minutes, allowing the glaze to caramelize and form a sticky, flavorful crust.
10. Once done, remove the ribs from the oven and let them rest for a few minutes before slicing and serving.