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–+ servings

Slow Braised Pork Rib Ragu

Rich, savory Slow Braised Pork Rib Ragu takes pork ribs to another level when cooked low and slow, then served over buttered grits
Pork ragu over buttered grits on a dinner plate.
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 8 servings

Ingredients

For the ragu:

  • 1 large leek
  • 2 large carrots
  • 2 ribs celery
  • 1 tablespoon olive oil
  • 4 pounds pork spareribs about 2 racks
  • Salt
  • Pepper
  • 1 cup dry white wine
  • 2 tablespoons butter
  • 1 medium onion halved and thinly sliced
  • 2 tablespoons all-purpose flour

For the grits:

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup quick cooking white grits
  • 4 tablespoons butter

Garnish:

  • Chopped fresh parsley optional

Instructions

  • Preheat the oven to 350 degrees.
  • Clean and cut the leek and peel the carrots. Coarsely chop the carrots and celery.
  • Season the ribs generously with salt and pepper on both sides. Cut the ribs into pieces (3-4 ribs each) that will easily fit into your pot.
  • 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 the same pot (or a medium saucepan if you waited overnight), 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 or as specified on the package. 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.

Notes

  • As an alternative to grits, serve over mashed potatoes or buttered egg noodles.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge. To reheat, warm gently on the stove over medium heat, adding a splash of broth if needed.

Nutrition

Serving: 1 | Calories: 835kcal | Carbohydrates: 21g | Protein: 37g | Fat: 64g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 571mg | Potassium: 717mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3041IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg
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