Calabrian Ribs

Serves 2 to 3. Double recipe for a full rack of ribs

Ingredients:

• ¼ cup olive oil

• 1 clove peeled garlic

• 4 tablespoon chili paste or sriracha or whatever you have to add some heat.

• ½ tablespoon powdered  cayenne pepper or red pepper flakes

• 6 separated St Louis style ribs (half rack)

• 1 cup white wine

• Salt

Directions:

1. In a large saucepan add the olive oil, garlic, 3 tablespoons chili paste. Bring up to medium heat on stovetop. Allow garlic to cook for 1 to 2 minutes then remove.

2. Add ribs to the oil. Turn occasionally to brown all sides to dark brown.

3. Add white wine and generous pinch of salt.

4. Bring to a simmer and add another tablespoon of chili paste. Partially cover  and simmer for 1 hour.

5. Add another tablespoon of powdered cayenne or chili flakes and simmer for another hour or until fall off the bone tender. Ass the ribs cook you may need to add a little warm water to maintain 1 to 2 inches of liquid in the pan.

6. Serve with a drizzle of juices from the pan.

7. Do not throw out the pan drippings it makes a great sauce or added to soups or on rice. Remove the fat layer once it is cooled.