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