Instructions

Cut the ribs into 2-rib pieces. Season with 1 tablespoon of the rub. Season the flour with the remaining 1 tablespoon rub. Dredge the ribs in the seasoned flour. Heat the oil in a large enameled cast-iron Dutch oven over medium-high heat. Brown the ribs, three to four at a time, 4 to 5 minutes. As they brown, transfer to a platter and set aside. Using a metal spatula, remove and discard any browned particles on the bottom of the pot.
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Add the onions and bell peppers to the pot and cook, stirring constantly, for 4 to 5 minutes. Add the carrots, salt, cayenne, garlic, and bay leaves. Cook, stirring, for 2 to 3 minutes. Add the wine and simmer for 3 minutes. Add the tomatoes, tomato paste, tomato sauce, and water. Stir to mix well.
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Add the ribs and submerge in the mixture. Add the thyme, basil, and oregano. Reduce the heat to medium and simmer for about 2 1/2 hours, or until the ribs are very tender with the meat falling of the bones. Skim off any fat that has risen to the surface. Remove the bay leaves.
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To serve, remove the meat from the bones and put the meat in the gravy. Reheat if necessary.
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Yield: 6 servings