Ingredients:
1 lb boneless pork country ribs 1 onion, diced 1/2 cup white wine 28 oz can whole san marzano tomatoes 1/2 tbsp dried oregano 1/2 tbsp dried basil 1/2 tbsp dried thyme 1/2 tbsp dried marjoram 5-6 cloves garlic, chopped 1 bay leaf 5 oz baby kale salt oil favorite pasta cooked Instructions: 1) Turn oven to broil. In a Dutch Oven or other heavy bottom pan heat up oil over medium high heat on the stove. Heat oil until shimmering. 2) Salt the country ribs. Brown the country ribs for 3-5 minutes on each side until a nice crust has formed. Once all sides are browned add the onion. Cook until the onions are translucent. 3) Deglaze the pan with the white whine and scrape the brown bits from the bottom of the pan. 4) Add the oregano, thyme, basil, marjoram, bay leaf and garlic. Then pour the can of whole tomatoes on top of the pork and onions. Do not mix. 5) Place in the oven without a lid. Broil for 25-30 minutes. Tomatoes will caramelize. 6) Place lid on and turn oven down to 275F. Cook for 4 hours or until pork is tender, stirring occasionally. 7) Remove from oven and add the baby kale and stir. The baby kale will cook from the residual heat. Salt to taste. Now it is ready to serve with your favorite pasta. Notes: 1) If you can not get whole canned san marzanos you can substitute, chopped or diced san marzano tomatoes. 2) I like to serve this with penne or rigatoni 3) If making a larger batch, brown the country ribs in batches to get an even crust. 4) I like to add parmesan rinds to my sauce which helps add flavor and salt. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Whole San Marzano Tomatoes amzn.to/3bSw8lE Pot I used amzn.to/3oYTARX
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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