Mr.John's Spare Ribs With Garlic Mashed Potatoes

Recipe Ingredients

2		Spare rib racks - (6 to 7 lbs)
		Emeril's Essence - see * Note
1/2 cup	31g / 1.1oz	Flour
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Roughly-chopped onions
1/2 cup	73g / 2.6oz	Chopped bell peppers
1 cup	110g / 3.9oz	Small-diced carrots
3 tablespoons	45ml	Minced garlic
5		Bay leaves
1		Crushed red pepper
1 tablespoon	15ml	Salt
1		Cayenne
1 1/2 cups	355ml	Dry red wine
2 cups	125g / 4.4oz	Peeled, seeded, chopped tomatoes
6 oz	170g	Tomato paste
2 cups	474ml	Thick tomato sauce
1/2		Water
1/2 teaspoon	2.5ml	Dried leaf thyme
1/2 teaspoon	2.5ml	Dried leaf basil
1/2 teaspoon	2.5ml	Dried leaf oregano
2 cups	474ml	Roasted Garlic Mash Potatoes - hot - see * Note
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Roasted Garlic Mash Potatoes" recipes which are included in this collection.

Cut the ribs into 2-rib portions. Season the ribs with Emeril's Essence. Season the flour with Essence. Dredge the ribs in the flour. In a large heavy pot, heat the oil. Brown the ribs, 3 to 4 at a time, for about 4 to 5 minutes. As they brown, transfer to a platter and set aside. Using a metal spatula, remove any browned particles on the bottom of the pot and discard.

In the same pot, add the onions, bell peppers and cook for 4 to 5 minutes. Add the carrots, garlic, and bay leaves. Season with salt and cayenne. Stir and cook for 2 to 3 minutes. Add the wine and simmer for about 3 minutes. Add the tomatoes, tomato paste, tomato sauce and water. Add the ribs and completely submerge in the mixture. Stir in the herbs. Reduce the heat to medium and simmer for about 2 1/2 hours, cover, or until the ribs are tender and the meat is falling off the bones. Skim any fat that has risen to the surface.

On a platter, mound the Roasted Garlic Mash Potatoes in the center. Arrange the ribs around the potatoes and drizzle with the gravy. Garnish with green onions and Essence.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2345 broadcast 04-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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