Savory Spicy Garlic Tomato Braised Pork Ribs
Indulge in these mouthwatering Savory Spicy Garlic Tomato Braised Pork Ribs that are sure to be a crowd-pleaser at any gathering! This recipe highlights the succulent St. Louis-style ribs, renowned for their meatiness. Infused with rich flavors from tender tomatoes, crispy bacon, and aromatic garlic, these ribs are braised to perfection, creating an unforgettable dish. Every bite reveals a harmonious balance of sweetness, acidity, and a delightful kick from the crushed red pepper. Ideal for family dinners or festive occasions, serve these ribs with a sprinkle of fresh basil for a beautiful finish.
8
Servings
362.5
Calories
12
Ingredients
Ingredients
St. Louis-cut pork ribs
2 (3 lb each, trimmed)
coarse sea salt or kosher salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
plum tomatoes
2 (28 ounce cans)
fresh basil leaves
1/4 cup (plus additional chopped for garnish)
bacon
1/2 lb (diced)
garlic cloves
10 (coarsely chopped)
red onions
3 (sliced)
dry white wine
2 1/2 cups
extra virgin olive oil
1/4 cup
sherry wine vinegar
1/4 cup
crushed red pepper flakes
4 teaspoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously season both sides of the pork ribs with coarse sea salt and freshly ground black pepper. Place the seasoned ribs in a large, flame-proof roasting pan.
3
Open the cans of plum tomatoes and pour them evenly over the ribs. Scatter the fresh basil leaves on top.
4
In a skillet over medium-high heat, add the diced bacon. Sauté until the bacon becomes slightly crispy, about 4 minutes.
5
Add half of the coarsely chopped garlic and all of the sliced red onions to the skillet. Continue cooking until the onions are golden brown and tender, approximately 7 minutes.
6
Pour the dry white wine into the skillet and bring the mixture to a simmer. Allow it to reduce by half, approximately 10 minutes.
7
Carefully pour the onion and bacon mixture over the ribs in the roasting pan. Cover the pan tightly with aluminum foil, making sure it is sealed well.
8
Place the roasting pan in the preheated oven and bake for 2 1/2 to 3 hours, or until the meat is tender and nearly falling off the bone.
9
Once cooked, transfer the ribs to a serving plate, reserving the sauce in the pan.
10
In the same skillet that contained the garlic and bacon, increase the heat to high and add the extra virgin olive oil. Once hot, add the remaining garlic and sauté until fragrant and lightly golden, about 2 minutes.
11
Deglaze the pan with sherry wine vinegar and sprinkle in the crushed red pepper flakes. Bring the mixture back to a simmer.
12
Pour this garlic-infused mixture into the roasting pan with the tomato sauce from the ribs. Increase the heat to high and let it reduce by about a third, approximately 10 minutes.
13
Add the ribs back into the sauce in the roasting pan, tossing them to fully coat in the flavorful sauce. Allow them to reheat for a few minutes.
14
Serve the ribs hot, garnished with extra chopped basil as desired.
Nutrition Information
25
Fat
12.5
Carbs
21.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Spicy Garlic Tomato Braised Pork Ribs?
This dish features succulent St. Louis-style pork ribs braised with plum tomatoes, bacon, and garlic, creating a harmonious balance of sweetness, acidity, and spice.
What cut of pork is recommended for this recipe?
The recipe specifies two 3-pound racks of St. Louis-cut pork ribs, trimmed for meatiness.
How many servings does this recipe produce?
This recipe is designed to serve 8 people.
What is the calorie count per serving?
Each serving contains approximately 362.5 calories.
What oven temperature is required for baking the ribs?
The oven should be preheated to 350°F (175°C).
How long should the ribs braise in the oven?
The ribs need to bake for 2 1/2 to 3 hours, or until the meat is tender and nearly falling off the bone.
What kind of tomatoes are used in the sauce?
The recipe calls for two 28-ounce cans of plum tomatoes.
How much garlic is needed for this recipe?
You will need 10 garlic cloves, coarsely chopped, divided for different stages of the cooking process.
What type of wine is best for deglazing the pan?
The recipe uses 2 1/2 cups of dry white wine to create the braising liquid.
How much bacon is used in the sauce?
1/2 lb of diced bacon is used to provide a smoky, savory flavor base.
Is this recipe spicy?
Yes, the recipe includes 4 teaspoons of crushed red pepper flakes to provide a delightful kick.
What is the protein content per serving?
Each serving provides 21.25 grams of protein.
What is the fat content per serving?
There are 25 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 12.5 grams of carbohydrates.
Should the roasting pan be covered during baking?
Yes, the pan should be covered tightly with aluminum foil and well-sealed.
What kind of vinegar is used in the final sauce reduction?
Sherry wine vinegar (1/4 cup) is used to deglaze the pan and add acidity.
How are the red onions prepared?
The recipe calls for 3 red onions, which should be sliced and sautéed until golden brown.
What herbs are used for flavoring and garnish?
Fresh basil leaves are used both during the braising process and as a fresh garnish at the end.
How much should the wine be reduced before adding it to the ribs?
The white wine mixture should be simmered until it reduces by half, which takes about 10 minutes.
What type of salt is recommended?
Coarse sea salt or kosher salt is recommended for seasoning the meat.
What is the final step for the sauce after the ribs are done?
The tomato sauce is combined with a garlic and vinegar mixture and reduced by a third over high heat.
When should the ribs be added back to the sauce?
After the sauce has reduced by a third, add the ribs back into the roasting pan to coat them fully and reheat for a few minutes.
What type of roasting pan is best?
A large, flame-proof roasting pan is ideal as it allows for both oven baking and stovetop reduction.
How long does it take to sauté the bacon?
The diced bacon should be sautéed over medium-high heat for about 4 minutes until slightly crispy.
How long do the onions and garlic need to cook together?
They should be cooked for approximately 7 minutes until the onions are golden brown and tender.
What is used to deglaze the pan in the second stage of cooking?
The pan is deglazed with 1/4 cup of sherry wine vinegar.
How much olive oil is required?
1/4 cup of extra virgin olive oil is used to sauté the remaining garlic near the end of the process.
Is fiber or sugar information available for this recipe?
Fiber and sugar data are not provided for this specific recipe.
How should the ribs be prepared before seasoning?
The ribs should be trimmed and cleaned before being seasoned with salt and pepper.
What is the total number of ingredients needed?
There are 12 main ingredients used in this recipe.