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

Source: Everyday Food, October 2009
Total Time Prep Servings



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How would you rate this recipe?
  • 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.

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