Braised Juicy Marbles Baby Ribs with Red Wine Gravy & Cranberry Sauce

Juicy Marbles

There is a time and place for elevated beige food – gravy, potato, ribs – and that time is often. Braise Juicy Marbles baby Ribs in bold flavors (red wine, coffee, mustard, and herbs like sage, bay leaf, and thyme) to reward yourself and your favorite people with juicy, tender, fall-apart ribs, bathed in a rich, savory, gravy-adjacent sauce. With Juicy Marbles, getting that fall-off-bone tenderness doesn’t take 4-6 hours but a mere 60 minutes. It is best served with creamy, buttery mashed potatoes and a big spoonful of cranberry jam for a kick of sweet acidity. Perfect for these cold, long winter days when one needs a hug from within.

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Ingredients

4 small red onions cut into quarters or eighths (approx. 90-100 g)
2 celery sticks, chopped (approx. 150 g)
2 carrots, chopped (approx. 200 g)
5 garlic cloves, thinly sliced (approx. 25 g)
2 packs of Juicy Marbles ribs
6 tbsp olive oil
1 tbsp tomato paste
1 tsp mustard
150 ml red wine
70 ml black coffee
500 ml vegetable stock (dilute 1 vegetable stock cube in 500 ml of hot water)
2 tbsp balsamic vinegar
1 tbsp light soy sauce
60 g fresh or dried cranberries
2 sprigs of rosemary
2 bay leaves
6 sage leaves
4 sprigs of thyme
1 tbsp cornstarch
4 tbsp water

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Method

Preheat the oven to 180 degrees Celsius.
Prepare your vegetables (peel and chop shallots, carrots, celery and garlic)
Cut Juicy Marbles ribs into 3-4 pieces.
Heat 2 tbsp olive oil on medium heat. Add the ribs and season them with salt and pepper. Cook low and slow for 5-7 minutes to ensure nice browning. Remove them from the pan.
Heat 2 tbsp olive oil in the same pan and add red onions. Fry for 2 minutes (gently moving them around the pan to prevent them from falling apart) before adding garlic. After 1 minute, add celery and carrots. Season with salt and pepper, and cook for 5 minutes.
Add 1 tbsp tomato paste and let it caramelize for 3-4 minutes (Always caramelize your tomato paste! This small gesture will transform tart, metallic ‘canned’ flavor into a delicious, deep umami flavor by caramelizing sugars and activating glutamates naturally present in the paste. We are looking for a dark brick red color). Add 1 tsp mustard and mix well before taking it off the heat.
Nestle the ribs in the pan and sprinkle with cranberries and fresh herbs.
Mix 500 ml vegetable stock, 50 ml black coffee, 150 ml red wine, 2 tbsp balsamic vinegar, and 1 tbsp soy sauce. Pour over the ribs and vegetables.
Cover the pan with tin foil or a lid and braise in the oven for 60 minutes.
In the meantime, peel and dice potatoes. Cook them until tender before mashing them with milk, butter, and salt.
After 60 minutes, remove the pan from the oven and transfer the ribs to a plate.
Make a slurry by mixing 1 tbsp cornstarch or flour with 4 tbsp water. Add the mixture to the pan, mix well, and cook on medium heat until thickened.
Serve over cloudy mashed potatoes.