1-rack baby back ribs
4 carrots sliced bite-sized rounds, washed & unpeeled
1 red onion, diced
1 red bell pepper diced
1 can diced tomatoes, basil oregano seasoned
16 oz. Marinara sauce
Kosher salt, plenty
Black pepper, plenty
2 Tbl. Italian herb blend
3 crushed garlic cloves
1/2 bottle quality red wine
1/2 tea, red chile flakes (optional to your taste)
6 Italian mild Italian sausage links (optional)
Remove the membrane sheathing on the backside of the rib rack so as not to shrink meat around the bones as it cooks. Pat meat dry with paper towels and season well both sides of rib rack with kosher salt and freshly crushed black pepper. Allow to rest while you prepare remaining ingredients.
In a 4-inch deep roasting pan add all remaining ingredients: carrots, red onion, red bell pepper, tomatoes, marinara sauce, Italian herbs, garlic and red wine, (chile flakes), stir well. Place rib rack whole in roasting pan with sauce ingredients and cover tightly with aluminum foil. Be sure ribs are completely covered with wine sauce. You may also divide the rib rack in half and place in a large dutch oven with heavy lid always making sure the ribs are fully submerged in wine sauce. After the first two hours of baking, add the optional Italian sausage links to cook with the ribs making sure they are covered with wine sauce.
Bake in a preheated oven at 275-degrees for 3 hours. Serve ribs 3 at a time mounded over a soft puddle of Polenta flavored with freshly grated Romano cheese and fresh chopped Italian parsley.
HERE IS THE BEST PART-Use left over sauce to pour over cooked pasta for dinner tomorrow night.
