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Baby Back Ribs with Red Wine Vinegar, Rosemary and Sweet Peppers
Nb persons: 4
Yield:
Preparation time: 2 hours
Total time:
Source: Cakebread
| 2 Tbs | olive oil |
| 1 1/2 sides | baby back ribs, about 4 lbs |
| 1 | kosher salt |
| 1 | black pepper |
| 3 cloves | garlic, sliced |
| 2 lb | ripe plum tomatoes, peeled, seeded & diced |
| 1/2 cup | red wine vinegar |
| 2 sprigs | rosemary |
| 2 tsp | sugar |
| 3 | sweet red bell peppers, seeded & cut into 1/2" strips |
| 1 | Traditional Soft Polenta |
Cut ribs into 2-3 rib portions. Heat olive oil in large skillet. Season ribs with salt & pepper and add to the skillet. Cook for 3-4 minutes on the meat side. Transfer meat to a plate. Add garlic to pan and cook for 1 min. Add tomatoes, vinegar, rosemary & sugar. Cook for 1-2 minutes. Return meat to pan (single layer) and cook, covered on low heat for 1 hour. Add peppers and cook, covered for 30 min. Remove ribs and cook on high for 10-15 min, until liquid is a thick sauce. Return ribs to pan & heat through. Serve over soft polenta.
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