Slow braised pork ribs with aromatic vegetables served over hot, buttered grits.
Prep Time 30 minutesminutes
Cook Time 3 hourshours30 minutesminutes
Total Time 4 hourshours
Servings 6servings
Ingredients
For the ragu:
1large leek
2large carrots
2ribsribs
1tablespoonolive oil
4poundspork spareribs
Salt
Pepper
1cupdry white wine
2tablespoonsbutter
1medium onionhalved and thinly sliced
2tablespoonsall-purpose flour
For the grits:
4cupswater
1teaspoonsalt
1cupquick cooking grits
4tablespoonsbutter
Garnish:
Chopped fresh parsleyoptional
Instructions
Preheat the oven to 350 degrees.
Prep the vegetables. Cut the leek lengthwise then crosswise into half moon shapes. Put the cut leek in a medium bowl filled with water. Agitate the leek gently to loosen any dirt. Let it sit for a few minutes then remove the floating pieces of leek from the top of the water and lay them on a paper towel to drain. Peel the carrots. Coarsely chop the carrots and celery.
Season the ribs generously with salt and pepper on both sides. Cut the ribs into 2- or 3-rib pieces.
Place a large Dutch oven or other large heavy pot over medium heat and add the oil.
Cook the ribs in batches until browned on all sides, about 5-6 minutes per batch. Do not crowd the pan while browning. Transfer the browned ribs to a plate.
Add the leek, carrots, and celery to the fat remaining in the pot. Cook, stirring frequently, until the vegetables soften slightly - about 5 minutes. Add the wine, bring it to a simmer and cook until reduced by about half.
Return the ribs to the pot and cover with water. Bring to a boil. Cover tightly and place in the preheated oven. Cook until the meat is falling off the bones. It will take about 3 1/2 hours.
Transfer the ribs to a rimmed baking sheet. Discard the vegetables and strain the cooking liquid into a heatproof bowl. Skim as much fat as possible from the liquid.
When the ribs are cool enough to handle, shred meat (discard fat and bones).
Alternately: stop here and refrigerate the strained cooking liquid and meat for several hours or overnight. The fat will rise to the top of the liquid and can be easily removed.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook until soft, about 8 minutes. Stir in flour. Gradually whisk in the cooking liquid. Bring to the boil, then reduce the heat and simmer until thickened. Add the pork to the sauce and cook until heated through.
When ready to serve, make the grits: Bring the water and salt to a boil. With a whisk, slowly stir in the grits. Bring back to the boil. Lower the heat to a simmer. Cover and cook for 5 minutes. Add butter and stir until butter is melted.
Serve the ragu over a generous portion of buttered grits. Garnish with chopped fresh parsley if desired.