Braised Pork Ribs
The first time I had ever heard of Braised Pork Ribs is while thumbing through Marcella Hazan’s Classic Italian Cookbook. Marcella Hazan is considered one of the best Italian cooks and cookbook authors. She changed the way North American’s cooked Italian.
Braised Pork Ribs
These are fall off the bone tender and truly almost taste the same as beef ribs covered in the hearty sauce. We thought either pork or beef ribs would work beautifully. The sauce went well with Elsie’s Mashed Potatoes and if you are up to it Polenta or pasta would complement this entrée.
Ingredients
- 2 lb. (908 gr) pork ribs, cut into individual bones
- 2 TBSP olive oil
- ¾ cup (90 gr) red onion, chopped
- 2.25 cups celery (125 gr), chopped
- 1 cup (125 gr) carrots, chopped
- 28 oz (796 ml) can La San Marzano Tomatoes with Basil
Instructions
- Pre heat oven to 300.
- In a Dutch oven heat the oil and add onions. Stir and let cook about 3 – 4 minutes.
- Cut ribs into individual ribs and lightly salt and pepper.
- Next add the ribs and sear so that they brown. This will also brown the onions. Cook for about 5 minutes.
- Add carrots and celery, stir, reduce heat and let cook another 5 minutes.
- Add the tomatoes and cook for 2 hours.
- The ribs will be fall off tender. Adjust seasoning if desired.
- Serve with sides of your choice.
Notes
This rich braise calls for a full bodied red wine.
We’ve paired:
- Seghesio Family Vineyards Zinfandel 2022