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Braised Pork Ribs with Red Wine Sauce

Tender parboiled pork ribs simmered in a rich vegetable, red wine, and passata sauce until meat falls off the bone.

PorkMeatMain CourseSlow CookedWine Sauce

Estimated Nutrition

Per Serving Total
Calories 781.4 kcals 3125.4 kcals
Carbohydrates 16.4 grams 65.4 grams
Fat 54.7 grams 218.6 grams
Protein 46.3 grams 185.2 grams
Cook Time
120 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
250
ml
Passata
GrainsCereals
1
piece
Crusty Bread
to serve
Liquids
300
ml
Red Wine
250
ml
Chicken Stock
Meat
1
kg
Pork Ribs
cut into 5cm thick ribs
NutsSeeds
2
sprig
Rosemary
fresh
OilsFats
50
ml
Olive Oil
Seafood
2
piece
Anchovy Fillets
salted
Vegetables
1
piece
Onion
peeled, finely chopped
1
piece
Carrot
peeled, thinly sliced
1
stick
Celery
finely chopped

Steps

  • Parboil the ribs in water for 25 minutes until tender.
  • Drain the ribs, pat dry with kitchen paper, and cool.
  • Fry the onion, carrot, and celery in oil for 8 minutes.
  • Add wine, stock, passata, anchovies, and rosemary, then boil.
  • Add ribs and simmer for 90 minutes until meat is tender.
  • Serve ribs with the red wine sauce and bread.