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Sunday Sauce with Country-Style Pork Ribs
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Sunday Sauce with Country-Style Pork Ribs

2 h 30 minServes 8Nutri-Score C€€
from @melissajorealrecipes47 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • country-style pork ribs (bone-in or boneless)Meat680 g
  • olive oil (for browning)Pantry45 ml
  • garlic (cloves, chopped)Produce11 pieces
  • San Marzano whole peeled tomatoes (2 cans, hand crushed)Pantry1.6 kg
  • tomato pastePantry170 g
  • cabernet or red wineBeverages240 ml
  • water (for deglazing and thinning)Other590 ml
  • passata (24 oz jar)Pantry680 g
  • salt (for the ribs, plus more to taste)Spices6 g
  • cracked black pepper (for the ribs, plus more to taste)Spices3 g
  • garlic powder (for the ribs and the sauce)Spices8 g
  • crushed red pepperSpices1 g
  • dried basilSpices2 g
  • dried oreganoSpices1 g
  • bay leavesSpices2 pieces
  • sugar (a pinch)Pantry2 g
  • Pecorino Romano cheese (in one hunk)Dairy57 g
  • fresh basil (roughly chopped)Produce10 g
  • pasta (for serving)Grains500 g

per serving

Nutrition

258kcal

Carbs
22 g
Proteins
13 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Stovetop

step by step

Method

  1. Season and brown the pork ribs

    • Season the country-style ribs generously with salt, cracked black pepper and garlic powder.
    • Heat the olive oil in a large pot over medium heat and brown the ribs on all sides without moving them too much.
    • They do not need to cook through; they will finish in the sauce. Remove and set aside.
    Step 1

  2. Brown the meatballs (optional)

    • If making meatballs, brown them in the same pot until they develop color.
    • Remove and set aside with the ribs.
    Step 2

  3. Sauté the garlic and tomato paste

    • In the same pot, add the chopped garlic, crushed red pepper, salt and cracked black pepper.
    • Sauté over medium heat until fragrant.
    • Add the tomato paste and stir constantly with the garlic.
    Step 3

  4. Deglaze with red wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pot.
    • Cook until the alcohol burns off.
    Step 4

  5. Add the crushed tomatoes and water

    • Add the hand-crushed San Marzano tomatoes to the pot.
    • Add water to the bowl used for crushing, swish and pour into the pot.
    • Add water to one tomato can, swish, and pour into the pot.
    Step 5

  6. First simmer

    • Bring the sauce to a boil, then lower to a simmer.
    • Cover the pot halfway with the lid and let it cook.
    Step 6

  7. Add the passata and seasonings

    • Add the jar of passata; fill the jar halfway with water, shake and add to the pot.
    • Season with dried basil, oregano, garlic powder, bay leaves, salt and cracked black pepper.
    • Return the pork and meatballs to the pot, add a pinch of sugar and the hunk of Pecorino Romano.
    Step 7

  8. Long simmer

    • Bring the pot to a boil, then lower to a simmer and cover halfway with the lid.
    • Simmer on medium-low to low, tasting after the first hour and adjusting salt, pepper and water as needed.
    Step 8

  9. Finish with fresh basil

    • In the last minutes of cooking, add the roughly chopped fresh basil.
    • Stir and simmer briefly.
    Step 9

  10. Serve

    • Serve the sauce over pasta, with the pork and meatballs on the side.
    • Finish with a piece of Pecorino Romano.
    Step 10
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