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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

  • 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 (4)

51 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 22
  • 2 star values: 14
  • 1 star values: 5
Rating: Unrated
This rexipe is PHENOMENAL!!!
Rating: Unrated
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!!
Rating: Unrated
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
Rating: Unrated
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.