The pork ribs in tomato sauce are a flavorful main course, offering a thick and tasty sauce, perfect even for dressing pasta or polenta. Dipping bread into the rib sauce is a unique experience that brings back a childhood memory that happened every Sunday: my father would dip the bread directly into the pot, while my mother scolded him, telling him he should use a spoon to put the sauce on the bread.
To prepare this dish, pork ribs are typically used, which are first browned in a sauté, then deglazed with white wine, and enriched with tomato pulp. Everything cooks on low heat for about a couple of hours. To make the sauce even richer, I usually add a couple of crumbled sausages to the sauté before the ribs. This way, you get a flavorful and thick sauce, also ideal for dressing pasta.
Before moving on to the recipe, let me remind you of other equally tasty main courses
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 392.89 (Kcal)
- Carbohydrates 17.05 (g) of which sugars 1.02 (g)
- Proteins 30.01 (g)
- Fat 22.45 (g) of which saturated 3.36 (g)of which unsaturated 5.15 (g)
- Fibers 3.59 (g)
- Sodium 714.20 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 carrot
- 1/2 onion
- to taste chili pepper
- 1 stalk celery
- 1 tablespoon extra virgin olive oil
- 2.2 lbs pork ribs
- 2 sausages (medium/small)
- 1/2 cup white wine
- 4 packs tomato pulp (400 g each)
- 3.4 oz water
- to taste coarse salt
- A few leaves bay leaf
Tools
- 1 Chopping Board
- 1 Knife
- 1 Pot
Preparation
Clean and peel the carrot, celery, and onion. Chop them into small pieces using a sharp knife and a chopping board. Put the chopped ingredients in a pot, add a tablespoon of oil and the chili pepper, then sauté over medium heat, being careful to brown them well without burning.
When the sauté is well browned, add the two skinned and crumbled sausages. With the help of a ladle or fork, crumble the sausages as much as possible and let them cook for a couple of minutes.
Now add the pork ribs, cover with the lid and let them brown well over high heat, being careful not to let them stick and not to burn the aromas. When the ribs are well browned, deglaze with the white wine and allow it to evaporate for about a minute over high heat, without the lid.
Now all that’s left is to add the tomato pulp and season with coarse salt. Cover with the lid and bring to a boil. Stir well, lower the heat, add the bay leaves, and let it cook for about two hours, keeping the lid slightly lifted on one side to prevent the sauce from overflowing and to allow the sauce to reduce gradually. Stir occasionally, being careful not to cook too long beyond the two hours to avoid the meat falling apart. If, at the end of the cooking time, you want a thicker sauce, remove the lid, slightly raise the heat, and let the sauce reduce.
NOTES
The rib is a succulent main course, perfect to enjoy hot, accompanied by good bread. The excess sauce can be used to dress pasta dishes, as a base for a risotto, or to enrich a delicious polenta along with the ribs.
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