Spare Ribs with Leeks and Prunes
Ingredients
- 3 lbs spare ribs
- 3 tbsp oil
- 1 leek, white and light green parts only, sliced
- 1 ½ cups halved prunes
- 1 cup red wine
- ½ cup red wine vinegar
- 1 cup pimento-stuffed green olives
- ¼ cup capers with their brine
- 4 garlic cloves, roughly chopped
- 2 tbsp brown sugar
- ½ tsp oregano
Instructions
- Preheat oven to 275°F.
- Season ribs with salt and pepper.
- Heat oil in a large sauté pan or Dutch oven over high heat. Once oil is hot, add ribs and sear until browned on each side. Remove and set aside.
- Lower heat to medium. Add leeks and prunes to the pan. Sauté until leeks are golden at the edges and prunes are fragrant, about 7 minutes. Add red wine, red wine vinegar and let simmer for two minutes to reduce slightly. Add olives, capers, garlic, brown sugar, and oregano.
- At this point, you can either add the ribs back to the pan (if it is large enough), cover, and transfer to the oven. Or you can add the ribs to a separate baking pan and pour the sauce over it.
- Bake for about 3 hours (times will be different depending on the pan used, watch your meat), until ribs are tender and the meat is pulling away from the bone. This freezes and rewarms well.
