Name: Mr John's Spare Ribs with Garlic Mashed Potatoes
Ingredients: 2 Spare rib racks -; (6 to 7 lbs); Emeril's Essence; see * Note; 1/2 c Flour; 1/4 c Vegetable oil; 1 c Roughly-chopped onions; 1/2 c Chopped bell peppers; 1 c Small-diced carrots; 3 tb Minced garlic; 5 Bay leaves; 1 pn Crushed red pepper; 1 tb Salt; 1 pn Cayenne; 1 1/2 c Dry red wine; 2 c Peeled; seeded, chopped tomatoes; 6 oz Tomato paste; 2 c Thick tomato sauce; 1/2 ga Water; 1/2 ts Dried leaf thyme; 1/2 ts Dried leaf basil; 1/2 ts Dried leaf oregano; 2 c Roasted Garlic Mash Potatoes; hot - see * Note; 2 tb Chopped green onions

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Essnce07	6	servings

INGREDIENTS

2		Spare rib racks -; (6 to 7 lbs)
		Emeril's Essence; see * Note
1/2	c	Flour
1/4	c	Vegetable oil
1	c	Roughly-chopped onions
1/2	c	Chopped bell peppers
1	c	Small-diced carrots
3	tb	Minced garlic
5		Bay leaves
1	pn	Crushed red pepper
1	tb	Salt
1	pn	Cayenne
1 1/2	c	Dry red wine
2	c	Peeled; seeded, chopped tomatoes
6	oz	Tomato paste
2	c	Thick tomato sauce
1/2	ga	Water
1/2	ts	Dried leaf thyme
1/2	ts	Dried leaf basil
1/2	ts	Dried leaf oregano
2	c	Roasted Garlic Mash Potatoes; hot – see * Note
2	tb	Chopped green onions

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" and "Roasted Garlic Mash
Potatoes" recipes which are included in this collection.
Cut the ribs into 2-rib portions. Season the ribs with Emeril's Essence.
Season the flour with Essence. Dredge the ribs in the flour. In a large
heavy pot, heat the oil. Brown the ribs, 3 to 4 at a time, for about 4 to 5
minutes. As they brown, transfer to a platter and set aside. Using a metal
spatula, remove any browned particles on the bottom of the pot and discard.
In the same pot, add the onions, bell peppers and cook for 4 to 5 minutes.
Add the carrots, garlic, and bay leaves. Season with salt and cayenne. Stir
and cook for 2 to 3 minutes. Add the wine and simmer for about 3 minutes.
Add the tomatoes, tomato paste, tomato sauce and water. Add the ribs and
completely submerge in the mixture. Stir in the herbs. Reduce the heat to
medium and simmer for about 2 1/2 hours, cover, or until the ribs are
tender and the meat is falling off the bones. Skim any fat that has risen
to the surface. On a platter, mound the Roasted Garlic Mash Potatoes in the
center. Arrange the ribs around the potatoes and drizzle with the gravy.
Garnish with green onions and Essence. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2345 broadcast 04-24-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-01-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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