No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Pork Ribs In Red Gravy

  • Yield: 6 servings


  • 2 racks pork ribs (6 to 7 pounds)
  • 2 tablespoons Rustic Rub
  • 1/2 cup flour
  • 1/4 cup vegetable oil
  • 2 cups chopped onions
  • 1/2 cup chopped bell peppers
  • 1 cup chopped carrots
  • 1 tablespoon salt
  • 1 teaspoon cayenne
  • 3 tablespoons chopped garlic
  • 5 bay leaves
  • 1 1/2 cups dry red wine
  • 2 cups chopped, peeled, and seeded tomatoes, or 2 cups chopped canned tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 cups thick tomato sauce
  • 2 quarts water
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano


  • 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.
  • 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.
  • 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.
  • To serve, remove the meat from the bones and put the meat in the gravy. Reheat if necessary.