Ribs Osso Buco Style

These were so good!  And the best thing is that I have leftovers and they get even better after a day.  Can’t wait!  You’ll notice that the recipe calls for baby back ribs but the picture is of spare ribs.  I’ve done them both ways and they are both good.  The baby back are better if you want to do these as an appetizer.  I think what might have made these particularly good this time is that I used tomatoes I had canned from my last year’s garden.  :-)

Ribs Osso Buco Style

2 pounds baby back ribs, cut into individual ribs
1 large onion
1 cup small to medium mushrooms, left whole
2 – 3 cloves of garlic
1 15 oz can tomatoes
1 15 oz can chicken stock
1 cup red wine
Several strips of lemon zest
Flour – for dredging
Salt
Pepper
Thyme
3-4 Bay leaves
Olive oil

Heat olive oil in large pan. Preheat oven to 325°.

Slice onions into ½ rounds. Sauté in olive oil for a few minutes, then add mushrooms and garlic. Cook only until onions are translucent and just starting to turn golden, and then remove from pan.

Put flour in shallow dish. Season flour with salt and pepper. Dredge ribs in flour to cover. Add more oil to pan, if needed. Brown ribs on all sides in pan.

When ribs are browned, return onions, mushrooms and garlic to pan. Add tomatoes, chicken stock and wine. Add thyme, bay leaves and lemon zest. Season with salt and pepper to taste. Bring back to full boil.

Cover pan, place in oven and cook 2 ½ hours until meat is very tender and falling off bone.