Italian Braised Pork Ribs

Italian Braised Pork Ribs

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These braised pork ribs are a true comfort dish—rich, rustic, and deeply flavorful. Instead of grilling or roasting, the ribs are slowly cooked in a classic Italian sofrito of onion, carrot, and celery, then deglazed with white wine and simmered with a touch of tomato sauce. The result is incredibly tender meat that melts off the bone and a savory sauce perfect for spooning over pasta, polenta, or crusty bread.

Braised meats have long been a cornerstone of Italian home cooking, especially in regions where tougher, more economical cuts were transformed into rich, comforting meals through slow cooking. This technique—known as brasato—relies on time, gentle heat, and simple ingredients to build deep flavor.

 

Things to know about this Italian Braised Pork Rib recipe

Fall-apart tender ribs every time
• Built on simple, classic Italian flavors
• Perfect for Sunday dinner or special occasions
• Make-ahead friendly—the flavor gets even better

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
Freezer-friendly: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What to Serve With

• Creamy polenta
• Pasta
• Crusty Italian bread
• Roasted vegetables

Tips for Success

• Don’t rush the browning—it builds deep flavor
• Keep the heat low during braising for the most tender results
• Make it a day ahead for even richer flavor

Loved this recipe? Explore more cozy Italian comfort food dishes here:
👉 Anelletti al forno Authentic Sicilian baked pasta recipe
👉 Lemon asparagus pasta recipe a Spring time favorite
👉 One pot creamy zucchini pasta a perfect weeknight meal ready in less than 30 minutes

Or head back to the blog at lorianasheacooks.com for more rustic, home-cooked Italian meals 🤍

 
 

 

Italian Braised Pork Ribs

Tender pork ribs braised low and slow in a classic Italian sofrito, deglazed with white wine and simmered in tomato sauce until fall-apart delicious.

  • 3 lbs. pork ribs
  • 4 Tbsp. olive oil
  • 1 cup onion (chopped)
  • 1/2 cup carrot (chopped)
  • 1/2 cup celery (chopped)
  • 1 Tbsp. garlic (minced)
  • 3/4 cup white wine
  • 1 cup chicken stock
  • 1 cup tomato sauce
  • salt and pepper to taste

  1. Sear the ribs Season the pork ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until browned. Remove and set aside.

  2. Build the sofrito In the same pot, add onion, carrot, and celery. Cook until softened and fragrant, about 5–7 minutes. Stir in the garlic and cook for another minute.

  3. Deglaze Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.

  4. Braise Return the ribs to the pot and add the tomato sauce. Cover and reduce heat to low. Let simmer gently for 1½ to 2 hours, or until the ribs are tender and nearly falling off the bone.

  5. Finish and serve Sprinkle with fresh parsley before serving. Spoon the sauce over the ribs and serve hot.

Main Course
Italian
Italian, braised, porkribs, ribs