Italian Country Style Ribs
Indulge in the hearty, rustic flavors of Italian Country Style Ribs, a slow-cooked masterpiece that's perfect for cozy family dinners or special gatherings. This recipe features tender, fall-off-the-bone country-style pork ribs simmered in a rich tomato and red wine sauce infused with garlic, onions, and aromatic herbs like oregano and basil. The addition of a hint of crushed red pepper flakes adds just the right kick, while the long braising process allows the flavors to meld into a deeply satisfying dish. Serve these savory ribs over creamy polenta, fluffy mashed potatoes, or with a side of crusty bread to savor every drop of the luscious sauce. With minimal prep time and a rewarding low-and-slow cooking process, this dish is a perfect blend of rustic Italian comfort and elegance.
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Recipe Information
Ingredients
- 4 pounds country-style pork ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cups red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the country-style pork ribs with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the ribs on all sides in batches, 3-4 minutes per side. Remove the browned ribs and set them aside.
Lower the heat to medium and add the diced onion to the pot. Sauté for 5-6 minutes, stirring occasionally, until the onions are soft and translucent.
Add the minced garlic to the onions and cook for an additional 1 minute until fragrant.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes, and the bay leaf.
Return the browned ribs to the pot, nestling them into the tomato sauce.
Cover the pot with a lid and reduce the heat to low. Let the ribs simmer for 2.5 to 3 hours, stirring occasionally, until they are fork-tender and the flavors have melded.
Taste the sauce and adjust seasoning if necessary with more salt or pepper.
Remove the bay leaf before serving.
Garnish the ribs with chopped fresh parsley and serve hot over polenta, mashed potatoes, or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
5659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.5 g | 538% | |
| Saturated Fat | 145.3 g | 726% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 4746 mg | 206% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 42.1 g | ||
| Protein | 376.7 g | 753% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 7920 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
