All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
8       ea                4-5oz Country Style Spare Ribs
6       Tbsp             Spice Union French Chef's Blend
5       Tbsp             All Purpose flour
2       Tbsp             Canola Oil
2       Tbsp             Butter
2       C                  Fresh Onion- finely minced
1       lb                  Fresh Mushrooms- sliced thick
1       Tbsp             Fresh Garlic- finely minced
1       C                  Madeira Wine
1       Qt                 High quality beef stock (we prefer homemade)

​

1. Preheat a large Dutch oven to medium low heat.

2. Preheat your oven to 275°F.

3. Season the spare ribs with the French Chef's Blend. You will have some seasoning left over, which you will add to the dish later.

4. Dredge the spare ribs in the flour, shaking off any excess flour.

5. Place the canola oil and butter into the Dutch oven and heat until the butter starts to foam.

6. Place the spare ribs into the Dutch oven and brown on all sides. You want this to be a slow process, so it will take 4-5 minutes per side. Lower the heat if the bottom the Dutch oven starts to collect too many brown bits.

7. Remove the spare ribs from the Dutch oven and set them aside on a plate.

8. Add the onions, mushrooms and remaining French Chef's Blend to the Dutch oven.

9. Cook until the onion and mushrooms start to brown.

10. Add the fresh garlic and 2 tablespoons of the remaining all purpose flour to the Dutch oven, stir to combine and cook for 1 minute.

11. Deglaze the pan with the Madeira Wine and reduce by half.

12. Add the beef stock to the Dutch oven and stir to combine.

13. Add the spare ribs back to the Dutch oven, cover and place the Dutch oven into your preheated oven.

14. Cook for 1 hour, 45 minutes. At this time, the spare ribs should cut with a fork, otherwise, return the Dutch oven to the oven and continue to cook until they are fork tender.

15. Serve the spare ribs over your favorite mashed potato recipe with a generous amount of the Madeira mushroom sauce.