Ingredients

How to make it

  • Grind all the dry spices to a nice powder and place in a large bowl with the flour and mix well. In a large Dutch oven or large heavy stew pot add oil and place on large burner on top of stove, turn heat to medium high. Take each strip of meat and roll well into the flour mixture and then place into the hot oil. Place enough of the ribs so that the bottom is covered with the strips but not overlapping. Turn heat up to medium high and cover turning each rib every 2 minutes or so with tongs till each side has seared in all the nice juices and gives the meat a nice brown color. Once each piece of meat gets browned on all sides, remove and set on a plate and finish browning the rest of the meat. Once done turn heat down to medium, return all of the ribs to the pot, add the garlic, wine and water and bring to a brisk simmer. Turn heat down to low and cook slowly for 1 hour 30 minutes till tender. Serve with rice or mashed potatoes and a garden salad. Comes out fork tender.

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