Ribs in Sugo

Pastas and Risotto
Written By Daniella Mendicino

This recipe is something dear to my heart and takes me right back to my childhood!

The slow cooking of the pork ribs in the sauce creates the most delicious, deep and rich sauce. The longer you cook it for, the better but you at least need to let them cook for 2 hours so they fall off the bone!

The end result is definitely worth the wait, the sauce is so rich and pairs perfectly with freshly made pasta. An additional bowl of ribs on the side is a must, and if you have leftovers have it the next night on mash!

Prep Time: 15 mins

Cooking Time: 2 + hours

Serves: 4-6

Ingredients:

  • 1 x rack of pork ribs

  • 1 onion, finely diced

  • 4 garlic cloves, crushed

  • 1 TBS Italian Herbs

  • 1 TSP chilli flakes (optional)

  • 1/2 cup white wine (optional)

  • 2 x bottle of 700ml Passata

  • 1 x tin San Marzano tomatoes (optional)

  • 1 TBS Tomato Paste

  • 2 TBS brown sugar

  • 1 TBS Vegeta (chicken stock powder)

  • 2 TSP salt (more might be needed just taste!)

  • Pasta to serve

Method: 

Heat a pan over a high heat

Cut the ribs into individual / 2 ribs per piece

Sprinke salt & pepper on both sides of the ribs

Add olive oil into the pot and add the ribs and cook until browned on both sides. Set aside

Add the onion, garlic, italian herbs and chilli flakes and cook until onion is translucent

Add in the wine and cook for a few mins until it starts to reduce

Add in the passata, san marzano tomatoes, tomato paste, brown sugar, stock powder and salt and stir until combined

Bring to a simmer and then add the ribs back in

Place a lid on and reduce the heat to low and simmer for a minimum of 2 hours - the longer you leave it, the more the flavour will develop! Make sure to stir it every now & again

Once 2 hours (or more) is up, serve on top of pasta and enjoy!

Daniella Mendicino
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