Roasted Garlic & Chipotle Fork-Tender Ribs

4 lbs Country Style Ribs (figure 8 to 12 oz. per person before cooking), seasoned on each side with Salt & freshly ground Pepper
1 small Onion, coarsly chopped
1 Carrot, chopped in 1/2" rounds
1 stalk of Celery, chopped 1/2"
1 clove of Garlic, chopped
Olive Oil for sauteeing
1/2 cup Red Wine (whatever you are having for dinner works great)
3/4 cup Oakville's Roasted Garlic & Chipotle Sauce
3/4 cup Tomato Sauce or basic Pasta Sauce
1/2 cup Chicken Stock
Salt & freshly ground Pepper

Preheat oven 300.

Heat large sautee pan or dutch oven (large enough to hold all ribs with sauce) and coat bottom with olive oil for sauteeing.

Add onion & sautee until they begin to become transparant (about 5 minutes).

Add carrots, celery & garlic, sautee for 3 more minutes. Remove with a slotted spoon and set aside.

Add ribs and quickly brown on each side (about 3 minutes per side). Remove and set aside with vegetables.

Return pan to heat. When hot, add red wine to deglaze pan. Let wine simmer for 1 minute & and Roasted Garlic & Chipotle Sauce, tomato sauce, and chicken stock.

Taste and adjust seasoning to your liking with salt, pepper and/or more Roasted Garlic Sauce or tomato sauce. Bring to a simmer.

Return ribs and vegetable to pan with sauce. Turn ribs to coat and nestle all ingredients in sauce.

Cover pan with a lid (or foil) and put in oven for 2 1/2 hours.

After 2 1/2 hours, increase oven temperature to 350 and remove lid. Return pan to oven to cook uncovered, this will thicken the sauce and create a glaze. Turn ribs after 30 minutes & don’t worry if they fall apart.

After one hour, remove ribs from sauce to a warm platter and let stand for 15 minutes. Spoon fat from sauce, spoon sauce over ribs and serve with warm polenta or rice and a wonderful bottle of full-bodied red wine.

Serve with soft polenta or rice

(Serves 6 - 8)