Succulent Spareribs

I had the pleasure of eating these at my friend Tova B.’s house on more than one occasion. This is a signature dish of hers, and she graciously shared the recipe (and some ingredients!) with me. You too can create this culinary masterpiece for your family and company to savor. Your house will be filled with the most tantalizing aroma!

Serves 8

• 2 lb (910 g) entrecote strips or flanken
• 2 lb (910 g) short ribs
• 1½ full Tbsp Montreal steak seasoning
• 2½ Tbsp instant coffee granules
• ⅓ cup + 2½ Tbsp brown sugar, divided
• up to 1 bottle dry red wine, divided
• 1⅓–1½ cups tomato dip (recipe below)

Tomato Dip

• 4 large, ripe red tomatoes, diced
• 3–4 cloves garlic, crushed
• a few sprigs fresh parsley
• ¼–½ tsp crushed red pepper
• 3 Tbsp freshly squeezed lemon juice
• ⅓ cup olive oil

To prepare tomato dip, blend the tomatoes, garlic, parsley, crushed red pepper, and lemon juice. Once blended, add the olive oil and mix. The tomato dip can be made in advance and frozen.

Preheat oven to 285°F (140°C).

Place entrecote strips or flanken and short ribs closely together in a low pan. This is important. Otherwise, the liquid evaporates quicker.

Mix the Montreal steak seasoning, coffee, and 2½ Tbsp brown sugar in a small bowl. Rub it into the meat. Pour 2 cups wine around the meat, three-quarters of the way up. Cover the pan with parchment paper, then seal well with aluminum foil.