New This Month

Pork Rib Ragu


Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2009


  • 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


  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. 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. 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.

Reviews Add a comment

  • FoodieJudy
    12 NOV, 2010
    This rexipe is PHENOMENAL!!!
  • lesya468
    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!!
  • wenditos
    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
  • wenditos
    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.