Slow Cooked Pork Ribs
This recipe was inspired by a recipe I found in the book Naples at Table, which is a very authentic and old school cookbook including recipes from the areas surrounding Naples, Italy, penned by Arthur Schwartz. I can't get enough of this book...and these ribs. I slightly modified it.
Ingredients
- Olive oil
- 2 lbs country pork ribs
- 1 white onion, chopped
- 2 garlic cloves, chopped
- pinch red pepper flakes
- 3/4 cup red wine
- 1 cup tomato paste
- 4 cups water
- salt and pepper
Directions
Heat a few tablespoons oil in a heavy bottomed pot, cast iron would be best. Sear the meat on all sides and remove to a plate lined with paper towel. Sprinkle with salt and pepper. In the same pot, add the onions and saute for 10 minutes until translucent. Add the garlic and red pepper and give a stir. Add the pork back in and the wine. Simmer on medium-low until the wine almost evaporates, turning the meat a few times. This will take 10-15 minutes. Add the tomato paste and enough water to just cover the pork. Simmer on low for 3-4 hours or until the meat is falling off the bone. Stir now and again and turn the meat over.
Remove the meat to a platter and serve atop polenta, which is covered with the sauce.
