Ribs in Sauce.
Simple, succulent, tasty.
The ribs in sauce are a rustic and flavorful dish typical of the peasant cuisine; the ribs prepared in this way are very tender, succulent, and very tasty, perfect to accompany polenta, to be eaten as a main course or a single dish by dressing rigatoni with the sauce and then eating the ribs as a second course.
A grandma’s dish easy to prepare, with slow cooking that will win everyone over at the first taste.
Also try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12 pork ribs (about 2.2 lbs)
- 600 g peeled tomatoes
- 300 g tomato puree
- 1 large carrot
- 1 onion
- 1 stalk celery
- 1 clove garlic
- Half glass red wine
- to taste chili pepper
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Mezzaluna
- 1 Casserole
Steps
First, let’s prepare the aromatic veggies.
Peel the carrot and chop it, peel the onion and chop it as you did with the carrot (I use a mezzaluna) also peel the celery stalk and chop it.
Without peeling the garlic, crush it.
Rinse the ribs to remove any broken bone fragments that may be on the surface.
Place the chopped aromatic veggies and garlic in a large casserole (preferably earthenware) with a drizzle of oil and a pinch of salt, you can also add chili pepper to taste.
Start to sauté the aromatic veggies over low heat, add the ribs and brown them on all sides.
Once the ribs are browned, add the red wine and let it evaporate well over a slightly higher flame.
After the wine has evaporated, remove the garlic clove and add the tomatoes, both the puree and the crushed peeled ones.
If the puree is too thick, also add half a glass of water.
Bring to a boil and cook for about 1 hour and 15 minutes covered with a lid and over the lowest flame possible. Stirring occasionally at first and more frequently towards the end.
Once the cooking time is over, salt, add a grind of pepper, check the meat’s tenderness with the tines of a fork, it should be tender and if needed, let the sauce reduce a bit over a higher flame.
Finally, you can add some basil.
The ribs in sauce are ready to be enjoyed… Enjoy your meal!
Also try the Neapolitan meat ragù, find the recipe BY CLICKING HERE.
