Spare Ribs with Leeks and Prunes

The sweetness of leeks and prunes and briny flavors of olives and capers compliment each other so well in this Spare Ribs with Leeks and Prunes.

This flavor combination might look new to you. But actually, it’s a classic combination that you might already be familiar with if you’ve ever tried the famous sweet and savory chicken dish called Chicken Marbella.

It’s no wonder it became a classic. The flavors are both complex–but the dish is still easy to prepare. 

Don’t be scared off by the unique combination. It works. And the results are beautiful.

First of all, you can use any roast or meat that works well with slow braising. It doesn’t have to be spare ribs at all. We’re using these spare ribs for two reasons. 1) On Rosh Hashanah, if we’re not hosting any company, we want to be able to prepare a special meat in a small quantity. These ribs work because you can just make a few. 2) They look pretty when the meat pulls away from the bone, and since the ingredients here are also pretty, it’s a good match. 

Let’s start by searing the ribs. You don’t have to, but it will give your meat more flavor. Heat the oil in the pan and let them get some good color. Set them aside. 

Add the leeks and prunes to the same pan. 

Cook for a few minutes, until leeks are golden at the edges. See?

Add the olives and capers. These ingredients are so pretty!

Finally, add the red wine and red wine vinegar. You can also add the brown sugar and oregano at this point. Let it simmer for a few minutes so the wine reduces a bit and the flavors combine.

This part is up to you. You can either pour the sauce over the ribs in a 9×13, cover, and bake. This is practical if you’ll be freezing the finishing dish. Or you can add the ribs back to your pan and transfer the pan to the oven. Up to you. We’re ready to cover and bake. 

You’ll love bringing this to the table! It’s not just the meat–all the components caramelize and are delicious bites on their own too.