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.