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    Red Wine Dragon Ribs

    A feast fit for a king or queen.

    Red Wine Dragon Ribs


    Servings: 4-6

    2 racks pork ribs (about 3-4 pounds each)



    1 cup of red wine

    1 cup brown sugar

    ¼ cup apple cider vinegar

    ¼ teaspoon allspice

    1 can tomato sauce

    3 tablespoons tomato paste


    Preheat oven to 250˚F/125˚C.

    Clean the ribs (remove membrane or score) and pat dry.

    Place the ribs in a foil-lined roasting pan, and season both sides with salt and pepper.

    Add about ¼ inch of water (about ½ cup) to the pan.

    Seal the top of the roasting pan with foil and bake for 2 hours or until ribs are very tender.

    Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.

    Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.

    Raise oven to 350˚F/180˚C.

    Remove ribs from roasting pan. Pour off all fat and water, and baste ribs with sauce.

    Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)

    Cut ribs and serve with additional sauce.