Smothered Spareribs

‘Smothered' is a term you will hear in Southern cooking describing a meat, poultry or fish dish that is smothered with a gravy and/or vegetables while baked, braised or cooked in a covered skillet.

FG: These were good, even better after a few days. I thought they could have used less tomatoes - perhaps leave out the tomato paste, or use less. Definately an interesting way to cook ribs.

1 slab spareribs
½ cup flour
1/4 cup vegetable oil
1 chopped onion
1 chopped bell pepper
1 diced carrot
1 tablespoon minced garlic
2 bay leaves
2 teaspoons salt
1 cup dry red wine
1 can (28 oz.) crushed tomatoes
1 can (6 oz.) tomato paste [leave out or use less]
1 quart water
1 teaspoon Creole Seasoning

Cut ribs into 2-rib portions. Season the flour with salt and pepper. Heat the oil in a heavy pan. Dredge the ribs in the flour and brown them in the oil, a few at a time if necessary.

Remove the ribs from the pan and add the onion, bell pepper and carrot (what no celery?), saute. Stir in the garlic, bay leaves, salt and wine, simmer for a few minutes.

In a large oven-proof pan with a lid place the contents of the skillet. Add the crushed tomatoes, tomato paste, water and Creole Seasoning. Stir. Submerge the ribs in the mixture. Cover and place in a 300 degree oven for 2-3 hours.