Braised Ribs with Polenta

This is another recipe from the cookbook called “The Splendid Table”. The author states that this is a winter specialty and is usually served on the first really cold night of winter.  She also states that beef chuck roast could be substituted if needed.

For our misenplace:

Mince 1 large white onion, and mince a handful of flat parsley (after washing it). Take about 3 pounds of country-style pork ribs and cut them in half, between the bones.

For the recipe:

In a large pan, heat up olive oil and brown your pork ribs low and slow, were talking about 20 minutes here. The goal is to get it dark and crusty.

Remove the ribs from the pan, and set aside. Using the same pan, add your minced onion and parsley and cook until the onions have turned translucent and soft.

Now stir in the clove of minced garlic, 2 bay leaves, 1/4 teaspoon of cloves, allspice and cinnamon, a pinch of kosher salt, about 10 cranks of freshly ground black pepper. Add the pork ribs back to the pan, and turn to coat with the ingredients in the pan. Add 1 cup of white wine and scrape up the bottom with a wooden spatula the best you can.

Cook for about 15 minutes, then add one large tin of peeled tomatoes. Make sure to crush each one before adding it to the pan. The recipe calls for adding olives at this point, so if you fancy olives, please add them. I chose not to.

The recipe states to cover and cook this for one hour, then to add 1 tablespoon of basil and cover and cook for another 30 minutes. You can do that, but I chose to use a crock pot at this point and I let it cook for about 4 hours on low.  The cookbook also states to serve this with polenta as I have done here.

Some notes:

  • If you need a recipe for polenta, there is usually one on the package of cornmeal. It’s very simple to make.
  • I chose the crock pot, because simmering on the stove top has never given me truly tender anything.
  • This recipe originally called for red wine, I don’t have any red wine, so I substituted white wine.
  • I’m not sure I like the flavor the spices impart in the recipe. It’s kind of strange to taste them with a tomato based sauce.

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