Always delicious on the grill, ribs can also be great simmered on the stovetop or in the oven…
A recipe sent by our friend Ingrid:
2-3 lbs rack of spareribs
1/4 cup olive oil
3 garlic cloves
2 Tbsp fresh sage leaves, coarsely chopped
1 cup dry white wine
1) Put oil in pan and turn on to medium heat. When oil’s hot, put in ribs and turn them as they cook to brown deeply all over. The ribs should not be too crowded in the pan.
2) Add garlic and sage. Cook the garlic, stirring until it becomes colored a very pale blond, then add wine. After wine has simmered briskly for 15-20 seconds adjust heat to cook at a very slow simmer. Add salt and pepper to taste. Cover pan, leave ajar – cook for at least 40 minutes (I cooked them for 1 hour and meat fell off the bone!).
3) Peek in every now and then and add 2-3 Tbsp water if looks dry.
Ingrid’s note: I served a nicely flavored couscous on the side with green beans - YUM!