Braised spareribs in Merlot sauce from The Cast Iron Skillet Cookbook, 2nd Edition: Recipes for the Best Pan in Your Kitchen (page 66) by Sharon Kramis and Julie Kramis Hearne

  • country-style pork ribs
  • Merlot wine
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute full-bodied red wine of your choice for Merlot wine.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Horseradish mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute full-bodied red wine of your choice for Merlot wine.

  • Nancith on January 13, 2019

    This went over very well with the family. Recipe calls for country-style spareribs; don't know if that's the same as country ribs, but that's what I used & it worked well. Not as much fat on these, so I had to brown in olive oil. Used a roasting pan since I don't have a big cast iron skillet, and substituted cranberry juice for Merlot. Everyone said it was delicious!

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