WINE & FOOD AFFAIR RECIPES

Main Dish

Marinara Braised Pork Ribs

D'Argenzio Winery

1301 Cleveland Avenue
Santa Rosa, CA 95401
dargenziowinery.com

Braised pork spare ribs, slow-cooked in our signature marinara sauce. Tender, juicy, fall-off-the-bone.

Ingredients:
  • 1 rack pork spare ribs
  • 1 yellow onion diced
  • 2 carrots chopped
  • 1 can San Marzano Tomatoes pureed
  • 1/2 cup White Wine
  • 3 cloves Garlic whole
  • 1/4 cup Olive Oil
  • 1- 2 lemons juiced
  • 4 tbsp salt

Recipe Directions:

Boil the rack of ribs in generously salted water for 45 minutes. Remove the ribs from the water and put them on a tray, then dry them with a towel. Coat the ribs in olive oil, lemon juice, salt, and pepper, then brown them on both sides, a few minutes per side, in a Dutch oven. Remove the ribs from the pan, then sauté the onion, carrots, and whole garlic cloves for a few minutes until the onion starts to turn translucent and the carrots start to soften. Preheat your oven to 350 degrees Fahrenheit. Add the pureed tomatoes to the Dutch oven with the onions, carrots, and garlic, and allow the mixture to come to a simmer. Remove the heat and add the ribs back into the pan along with the tomato sauce. There should be enough sauce to fully cover, but not totally drown, the ribs. Bake in a 350-degree oven for 40 minutes until the ribs are tender and falling off the bone.