Braised pork ribs are a main course cooked with tomato and have a unique taste.
The meat at the end of cooking will be succulent and will fall off the bone without the need for a knife; if the meat is of good quality, the result will be even better.
A simple meat if you will, with simple flavors that yield an excellent result, both in taste and texture.
The cooking is a bit long, but sometimes recipes in the kitchen require more time and attention, but then the dish will give us great satisfaction.
A rustic and enveloping main course, perfect for warming the heart and palate, the pork ribs, slowly cooked in a rich sauce of tomato, onion, red wine, and Mediterranean aromas.
Braised pork ribs are one of those dishes that smell like home and slow Sundays.
If you make this or any of my other recipes on the blog, send me the photos, and I will publish them on my page with your name.
Approx. 1140 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Braised Pork Ribs
- 2.2 lbs pork ribs (whole slab)
- 1 cup canned tomatoes (diced type)
- 1 cup red wine
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- rosemary (1 sprig or one tablespoon)
- to taste salt
Tools
- 1 non-stick pan
Preparation of Braised Pork Ribs
In a large pan, add the oil, garlic cloves, lightly brown, then add the whole pork ribs, rosemary, and cook on both sides for a few minutes, then add the red wine.
Let it cook for a few minutes, then add the tomato passed through a food mill, adjust with salt, and let it cook covered over low heat for 2 hours, turning the meat occasionally.
During cooking, if necessary, add water.
At the end of cooking, separate the ribs directly in the pan, as they will come apart simply by pressing with cutlery.
Then put the lid back on, let them rest for 5 minutes and serve.
