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Pork Ribs with Garlic, Chilies, and Tomato
Yields:
8
Spiced up with pickled chilies, this dish gets a kick from tangy Italian tomato puree.
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Ingredients
- 1/4 cup extra-virgin olive oil
- 4 lb. country-style pork ribs
- sea salt and freshly ground pepper
- 8 clove garlic
- 2 jar Italian tomato puree (passato di pomodoro)
- 1/2 cup pickled chilies
- basil leaves
Directions
- Step 1Preheat oven to 325 degrees. Place a Dutch oven over medium-high heat, add oil, and heat for 1 minute. Meanwhile, season ribs with salt and pepper. Add ribs, working in batches (don't crowd), and brown on all sides, 8 to 10 minutes. Add garlic to last batch and brown, 1 to 2 minutes. Remove ribs and garlic; set aside while draining excess fat from Dutch oven, then return all to the pot. Add tomato puree and season with salt and pepper to taste, then add enough water just to cover ribs.
- Step 2Cover and transfer to oven. Braise until meat is tender, 2 1/2 hours. Add chilies and cook for 30 minutes more.
- Step 3Transfer ribs to a platter. Ladle sauce and chilies over ribs. Garnish with basil; serve.
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