Red Wine Braised Ribs


  • 2 kg Doncaster Pork Ribs
  • salt, to taste
  • 1.5 cups red wine
  • 1 cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ teaspoon oregano
  • 2 garlic cloves
  • 3 bay leaf
  • 1 can tomato sauce
  • 3 tablespoons tomato paste


  1. Preheat oven to 150˚C.
  2. Place the ribs in a large baking dish, and season well with salt.
  3. Add water to the baking dish so the ribs are nearly covered. Seal the top of the baking dish with foil and bake for 2 hours or until ribs are very tender.
  4. Place wine, brown sugar, vinegar, tomato sauce, tomato paste, oregano, garlic and bay leaf in a saucepan.
  5. Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.
    Raise oven to 200˚C.
  6.  Remove ribs from roasting pan. Pour off all fat and water and baste ribs with sauce.
  7.  Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)
  8. Cut ribs and serve with additional sauce. HEAVEN!

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