Pork ribs, also called spare ribs, are an inexpensive cut taken from the pig’s ribcage. This meat, which is not exactly muscle but connective tissue, is very flavorful and excellent when grilled. I often prepare braised pork ribs with potatoes, a very tasty main course. When cooked in a pot on the stove the meat becomes so tender it almost melts in your mouth, and the final addition of potatoes makes it a great dish.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 2 Hours
- Portions: 3
- Cooking methods: Stove-top
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 pork ribs (cut in half)
- 1 onion
- 1 carrot
- 1 stalk celery
- 3.4 fl oz dry white wine (about 1/3 cup)
- 1 tablespoon roasting herbs (chopped)
- 1 clove garlic
- 3 tomatoes (ripe, blanched and peeled)
- 8.5 cups meat broth (salted)
- 2 potatoes
Tools
- Pan 11 in
- Lid 11 in
- Mezzaluna
- Cutting board
Steps
Dice the celery, carrot, onion and garlic. Pour the oil into a large pan and lightly brown the vegetables with the bay leaf. Add the pork ribs, continue to brown so they color on all sides and deglaze with the white wine.
Chop the blanched, peeled tomatoes and add them to the pork ribs. Also add the roasting herbs (or fresh herbs such as chopped rosemary, sage, thyme) and pour over the boiling broth. Cook for 2 hours, checking seasoning. In the meantime, cut the potatoes into pieces and par-cook them in water. Remove the ribs, now cooked, from the pan and keep them warm. Finish cooking the potatoes in the sauce. Combine ribs and potatoes on a serving dish and serve the braised pork ribs with potatoes very hot.
