Recipe courtesy of Michael Symon
3 hr 5 min
20 min
2 hr 45 min
6 servings


  • 1 cup flour
  • Salt and freshly ground black pepper
  • 4 ounces peanut oil
  • 3 pounds spare ribs, cut into bones
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon cayenne
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 ounces tomato puree
  • 2 ounces red wine vinegar
  • 2 cups beef stock
  • 1 quart veal stock


Preheat oven to 375 degrees F.

Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.

Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.

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