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.

Pork Meat Main Course Slow Cooked Wine Sauce

Estimated Nutrition

Calories

781.4

kcal / serving

3125.4 kcal total

Carbs

16.4g

per serving

65.4 g total

Fat

54.7g

per serving

218.6 g total

Protein

46.3g

per serving

185.2 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

250

Passata

GrainsCereals

piece

Crusty Bread

to serve

Liquids

300

Red Wine

250

Chicken Stock

Meat

Pork Ribs

cut into 5cm thick ribs

NutsSeeds

sprig

Rosemary

fresh

OilsFats

Olive Oil

Seafood

piece

Anchovy Fillet

salted

Vegetables

piece

Onion

peeled, finely chopped

piece

Carrot

peeled, thinly sliced

stick

Celery

finely chopped

Method

Add wine, stock, passata, anchovies, and rosemary, then boil.

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 ribs and simmer for 90 minutes until meat is tender.

Serve ribs with the red wine sauce and bread.