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Ribs Agrodolce
Carrabbas Ribs Argrodolce
Copycat Recipe
Serves 4
Ribs Agrodolce
Copycat Recipe
Serves 4
5 lbs baby back ribs, cut into 4 slabs
4 teaspoons grill seasoning
2 tablespoons unsalted butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, minced
1/2 lemon, grated zest
2 cups red wine
2 cups low sodium chicken broth
1 can (14.5 oz) diced tomatoes in juice
2 tablespoons fresh parsley, finely chopped
1 1/2 teaspoons basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 bay leaf
Sauce
1/3 cup plus 1 tablespoon balsamic vinegar
1/4 cup sugar
salt and freshly ground black pepper
1 scallion, white and green parts, thinly sliced
Position a broiler rack about 8 inches from the heat and turn the temperature on high. Season the ribs with grill seasoning and the meat stand at room temperature while the broiler is heating.
Place the ribs on a lightly oiled broiler pan and sear both sides of the ribs turning once this should take about 8 minutes.
Turn the oven to bake and set the temperature to 300 degrees. Melt butter in a large skillet over medium heat. Add the carrot, onion, celery, garlic and lemon zest. Cook, stirring occasionally for about 5 minutes until the vegetables are soft. Add the broth, wine, tomatoes with juices and all the spices. Bring to a boil over high heat. Place the ribs in a roasting pan and pour the sauce over the ribs. Cover the pan tightly with aluminum foil.Bake for about 75 minutes until the ribs are tender. Transfer the ribs to a large rimmed baking sheet and let cool.
To make the sauce, discard the bay leaf, In batches puree the liquid and vegetables from the pan in the blender and transfer back into the roasting pan. Stir in vinegar and sugar. Bring to a boil over high heat. Cook for about 15 minutes until the sauce reduces by half. Transfer the sauce to a bowl.
Turn the broiler back up to high and brown the ribs again on both sides brushing generously with the sauce while they cook. Transfer ribs to a platter and garnish with scallions.
4 teaspoons grill seasoning
2 tablespoons unsalted butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, minced
1/2 lemon, grated zest
2 cups red wine
2 cups low sodium chicken broth
1 can (14.5 oz) diced tomatoes in juice
2 tablespoons fresh parsley, finely chopped
1 1/2 teaspoons basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 bay leaf
Sauce
1/3 cup plus 1 tablespoon balsamic vinegar
1/4 cup sugar
salt and freshly ground black pepper
1 scallion, white and green parts, thinly sliced
Position a broiler rack about 8 inches from the heat and turn the temperature on high. Season the ribs with grill seasoning and the meat stand at room temperature while the broiler is heating.
Place the ribs on a lightly oiled broiler pan and sear both sides of the ribs turning once this should take about 8 minutes.
Turn the oven to bake and set the temperature to 300 degrees. Melt butter in a large skillet over medium heat. Add the carrot, onion, celery, garlic and lemon zest. Cook, stirring occasionally for about 5 minutes until the vegetables are soft. Add the broth, wine, tomatoes with juices and all the spices. Bring to a boil over high heat. Place the ribs in a roasting pan and pour the sauce over the ribs. Cover the pan tightly with aluminum foil.Bake for about 75 minutes until the ribs are tender. Transfer the ribs to a large rimmed baking sheet and let cool.
To make the sauce, discard the bay leaf, In batches puree the liquid and vegetables from the pan in the blender and transfer back into the roasting pan. Stir in vinegar and sugar. Bring to a boil over high heat. Cook for about 15 minutes until the sauce reduces by half. Transfer the sauce to a bowl.
Turn the broiler back up to high and brown the ribs again on both sides brushing generously with the sauce while they cook. Transfer ribs to a platter and garnish with scallions.
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