RCI-SP.004.0284.001
Spuntature al Sugo
Italian spareribs in sauce. The tomato sauce created while the ribs cook is great with pasta as a first course. Following that, the ribs make a delicious second course with steamed green beans or broccoli.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pork back ribs1½ lb
- 1 tbsp
- ½ tsp
- 1 unit
- 1 cup
- tomatoes; (19 oz)1 can
- 1 tbsp
Method
1
Pat the pork back ribs dry with paper towels and season both sides generously with salt and freshly ground black pepper.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches if necessary, brown the ribs on both sides until a golden crust forms, about 3-4 minutes per side.
8 minutes
4
Remove the ribs from the pot and set aside on a plate.
5
Add the crushed red chili pepper to the oil in the pot and toast for 30 seconds, stirring constantly to avoid burning.
6
Pour in the chicken broth and red wine vinegar, scraping the bottom of the pot with a wooden spoon to release all browned bits.
1 minutes
7
Add the canned tomatoes with their juices, breaking them apart with the spoon as they combine with the liquid.
8
Return the browned ribs to the pot, nestling them into the sauce and ensuring they are mostly submerged.
1 minutes
9
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the meat is very tender and begins to pull away from the bones, about 35-40 minutes.
38 minutes
10
Taste the sauce and adjust seasoning with salt, freshly ground black pepper, and additional red wine vinegar if desired.
11
Serve the spuntature al sugo hot, ladling the meat and sauce into bowls or onto plates.