Teresa's Recipes
Pork Ribs with a Rich Red Wine Glaze
Indulge in the mouthwatering flavors of these tender pork ribs, slow-cooked to perfection and glazed with a luscious red wine reduction. This dish embodies the warmth of a family gathering and the richness of a hearty dinner, making it a perfect centerpiece for special occasions or a cozy weekend feast. The deep, tangy notes of the red wine mingle beautifully with the sweetness of brown sugar and the aromatic hints of rosemary, creating a glaze that is simply irresistible.
Ingredients
- 3 pounds, baby back or spare ribs Pork ribs
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 4 cloves, minced Garlic
- 1/4 cup Brown sugar
- 1 cup (a dry red wine like Cabernet Sauvignon or Merlot is ideal) Red wine
- 2 sprigs, leaves removed and chopped Fresh rosemary
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Calories: 450
- Fat: 30g
- Carbs: 10g
- Protein: 35g
- Sodium: 600mg
- Sugar: 8g
Instructions
- Preheat the oven to 275°F (135°C).
- Season the pork ribs generously with salt and pepper on both sides, allowing the seasoning to penetrate the meat.
- 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.
- Remove the ribs from the pan and set aside on a plate.
- 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.
- 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.
- 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.
- After 2 hours, carefully remove the pan from the oven and increase the temperature to 400°F (200°C).
- 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.
- Once done, remove the ribs from the oven and let them rest for a few minutes before slicing and serving.
Tips
- For an extra layer of flavor, marinate the ribs in the wine, garlic, and rosemary mixture for a few hours or overnight before cooking.
- Serve the ribs with a side of creamy mashed potatoes or coleslaw to balance the richness of the dish.
- For a smoky flavor, consider adding a few drops of liquid smoke to the glaze before baking.