Try out our Italian Pork Ribs with Olives recipe today! This dish features tender pork ribs slow-simmered in a rich tomato sauce made with red wine and caramelized onions.
Prep Time 15 Min | Cook Time 3.5 Hr | Serves 4
Ingredients
- 3 lb pork ribs
- 3 tbsp extra virgin olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 tsp dried rosemary
- 3/4 cup dry red wine
- 1 cup crushed tomatoes
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 2 bay leaves
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sliced black olives
- 2 1/2 cups whole milk
- 2 cups water
- 1 cup ground yellow cornmeal
Directions
- Sprinkle both sides of the rack of ribs with salt and ground black pepper. Slice into individual ribs.
- Heat the olive oil in a Dutch oven or heavy pot over medium-high heat. Add the ribs and brown generously on all sides, working in batches. Transfer the ribs to a plate and set aside.
- Add the onions to the pot and cook until lightly browned, about 8-10 minutes. Add the garlic and rosemary and cook for another two minutes. Return the ribs to the pot and add the red wine. Bring the wine to a rapid boil, then reduce the heat to a moderate boil and continue boiling for 3-4 minutes.
- Add the crushed tomatoes, tomato sauce, paste, bay leaves, salt, and pepper; stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer while covered for 3-3.5 hours until the pork is tender. Stir in the olives and simmer for 3-4 minutes, then remove the bay leaves.
- To make the polenta, add milk and water to a medium stock pot and bring it to a boil. Gradually pour in the cornmeal, reduce the heat to low, and whisk regularly for 10-15 minutes. Add the butter and stir to combine.
- Dish the polenta onto individual plates. Top with ribs and sauce, and serve.
- Enjoy!