Rosemary and Olive Braised Pork Ribs

>> Wednesday, April 13, 2016

Rosemary and Olive Braised Pork Ribs with Polenta

Country-style ribs are one of Joe's favorite foods. His version of braised ribs is to cook them slow and low in the oven with tomatoes, white wine, kalamata olives, and plenty of herbs. They're done when they fall off the bone with tenderness.

You can serve these with any side dishes you like, but on top of a pool of creamy polenta, it's blissfully satisfying cool-weather food.

3 pounds thick country-style pork ribs
1/2 cup olive oil
salt and pepper to taste
2 cloves garlic, minced
1/2 cup dry white wine
1 can (1 W500 g) plum (Roma) tomatoes, crushed, with juice
1/2 tsp cayenne pepper
1 fresh rosemary sprig or 2 tsp dry rosemary
1 bay leaf
1/2 cup pitted Kalamata olives

Preheat the oven to 350 degrees. Heat the oil in a dutch oven. Add the ribs and sprinkle with the salt and pepper. Brown the ribs on all sides. Drain off the fat.

Add the rest of the ingredients, and half the olives. Bring to a boil, reduce heat, and cover the pan. Place in the oven and braise for 1 hour, or until the meat is tender and flaky. Stir occasionally and add a little water if the sauce becomes too dry. Sprinkle with the remaining olives before serving.

Serves 4.


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