Pork Ribs with Garlic, Chilie, and Tomato

The aroma of these ribs will bring back memories of Nonna's kitchen on Sunday afternoon. For this dish we recommend thick and meaty country-style ribs, but baby-back ribs also work well.

1/4 cup extra virgin olive oil

4 pounds country-style ribs

Sea salt and freshly ground pepper

8 garlic cloves, smashed and peeled

Two 24-ounce cans tomato puree, preferably San Marzano

1/2 cup pickled chilies, such as spicy red cherry peppers

  • Preheat the oven to 325 degrees F.
  • Heat a large roasting pan on top of the stove over medium heat. Add the olive oil and heat for a minute. Meanwhile, season the ribs with salt and pepper. Add the ribs to the pan and brown for a minute or two. Remove the ribs and garlic from the pan and transfer to a large plate for a moment. Drain excess fat from the pan before returning the ribs and garlic to the pan. Add the tomato puree and enough water just to cover the ribs.
  • Transfer to the oven and braise until the meat is tender, 2 1/2 hours. Add the chilies and cook for 30 minutes. The ribs can be refrigerated in the sauce for up to 3 days. Reheat gently before serving.
  • Transfer the ribs to a warmed platter. Ladle the sauce and chilies over the ribs and serve.

Note: Any leftover sauce can be frozen. When reheated it makes a delicious pasta sauce.

We enjoyed this with a bottle of the Perticaia 2009 Montefalco Rosso Reserva DOC. It was a fantastic match.