Pork ribs in red wine are a special and tasty dish, yet easy to make.
Slow cooking in red wine gives the meat a delicious tenderness and the aromatic herbs give it a delightful flavor. Also try the soft and juicy fried meatballs.
At the base of this recipe will be good quality pork and a good full-bodied red wine, the winning ingredients to make exceptional pork ribs in red wine and get a second course to present on any occasion.
- Difficulty: Easy
- Cost: Medium
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.2 lbs pork ribs
- 2 cups red wine
- 2 tbsps tomato paste
- 2 cloves garlic
- 1 sprig rosemary
- A few leaves sage
- to taste black peppercorns
- to taste olive oil
Steps
1 – For cooking the pork ribs, I recommend an earthenware casserole, but if you don’t have one, any other casserole will do. Get a good full-bodied red wine, preferably a Tuscan one.
2 – Prepare the ribs by cutting them along the meaty part. Put a drizzle of olive oil in the casserole and the garlic cloves, which you will brown, and then lay the ribs inside.
3 – Sear the meat over high heat on both sides. Then pour in the red wine until it reaches halfway up the ribs.
4 – Add the tomato paste, rosemary, sage, peppercorns, a pinch of fine salt, and cover.
5 – Let the meat cook over low heat for at least 2 hours, or a little less, turning occasionally.
You will get a delicate thick sauce to serve on the plate along with the ribs.6 – Once cooked, the meat will be very tender and juicy and you can accompany it with mushroom polenta, or a cream of white beans, or simply with roasted potatoes.
