Braised buffalo ribs with red pepper pesto

The Red Pepper Pesto adds depths of sweet-and-sour and bitter flavors to make these some of the most delicious ribs you’ll ever taste. 

3 lb buffalo ribs
black pepper
4 tbsp canola oil, divided
2 cups diced tomatoes
1/4 cup soy sauce
2 tbsp brown sugar
1/2 cup dark ale (like Guinness)
6 cloves garlic, crushed
1/2 cup red pepper pesto

Preheat oven to 325°F (160°C).

Pat buffalo ribs dry with paper towel and season with freshly cracked pepper. In a cast-iron frying pan on medium-high, heat 2 tbsp oil, then brown ribs. Place in oven-proof roasting pan.

In a large bowl, combine tomatoes, soy sauce, brown sugar, ale, remaining oil, garlic, and pesto. Pour over ribs and bake, covered, basting every 30 minutes, until meat is tender and begins to fall off the bone when pulled with a fork, about 3 hours.

Red Pepper Pesto

6 red bell peppers, seeded and quartered
1/2 cup olive oil, divided
2 tbsp chopped garlic
2 cups fresh basil
1 tbsp pine nuts
salt and pepper

I like to use this with braised buffalo ribs, but it also makes a great pasta sauce. Makes 2 cups

Preheat broiler to high.

Place red peppers on a baking sheet and drizzle with 2-3 tbsp of oil. Broil for 20–25 minutes, turning every 5 minutes, until charred. Place in a sealed plastic bag and let sit for 3–5 minutes to steam. Remove and peel off skin; after charring and steaming, it should peel off easily. Set aside.

In a food processor or blender, process garlic until minced. Add basil and pine nuts, and process until smooth. Add roasted red peppers and purée. Drizzle in remaining oil and blend again until incorporated. Season with salt and pepper. If not using right away, store in refrigerator for up to 1 week or freeze for up to 6 months in ice cube trays or small portion containers.

6 servings
Cook Time:
3 hours