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Pork Rib Ragu

Pork ribs, often enjoyed barbecue-style, also work well in a slow-simmered ragu.

  • prep: 30 mins
    total time: 4 hours 30 mins
  • servings: 4

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Ingredients

  • 1 large leek
  • 1 tablespoon extra-virgin olive oil
  • 4 pounds pork spare ribs, cut into 4 sections
  • Coarse salt and ground pepper
  • 2 large carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons all-purpose flour

Directions

  1. Step 1

    Preheat oven to 350 degrees. Halve leek lengthwise and rinse thoroughly; dry well and coarsely chop. In a large Dutch oven or heavy pot, heat oil over medium-high. Season ribs with salt and pepper. In batches, cook ribs until browned, 4 to 6 minutes per batch. Transfer ribs to a plate. Add leek, carrots, and celery to pot. Cook, stirring frequently, until vegetables soften slightly, about 5 minutes. Add wine; bring to a simmer and reduce wine by half.

  2. Step 2

    Return ribs to pot and cover with water by 2 inches. Bring to a boil, cover, then place pot in oven. Cook until meat is falling off bones, about 3 1/2 hours. Transfer ribs to a rimmed baking sheet and strain cooking liquid into a heatproof container; skim fat from liquid. When ribs are cool enough to handle, shred meat (discard fat and bones).

  3. Step 3

    In a medium saucepan, melt butter over medium. Add onion and cook until soft, about 8 minutes. Stir in flour to coat. Gradually whisk in cooking liquid and simmer until thickened, about 8 minutes. Add pork to sauce and heat through.

Source
Everyday Food, October 2009

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Reviews (4)

  • 12 Nov, 2010

    This rexipe is PHENOMENAL!!!

  • 26 Jan, 2010

    I made this in oven as the recipe says and the ribs were not tough at all - super easy to shred - meat was falling apart in my hands. Delicious!!

  • 15 Dec, 2009

    oh i forgot to add that I also added some baby bellas to the onion mixture and I think it was a great addition and added some more depth to the overall flavor

  • 15 Dec, 2009

    I do not recommend using the pork spare ribs, they were VERY fatty and if you can believe this they came out VERY tough and dry. I must add however that I did make this recipe in my crock pot from the part where you were normally put it all in the oven.
    The sauce was amazing and I will be using it in the future but probably with pork butt (and again in the crock pot) I served it with some cheesy Gouda grits and it all went together very deliciously.