The first time I had ever heard pf Braised Pork Ribs is while thumbing through Marcella Hazan’s Classic Italian Cookbook. Marcella Hazan is considered one of the best Italian cooks and cookbook authors. She changed the way North Americans cooked Italian.
Braised Pork Ribs
These are fall off the bone tender and truly almost taste the same as beef ribs covered in the hearty sauce. We thought either pork or beef ribs would work beautifully.
The sauce went well with Elsie’s Potatoes and if you are up to it Polenta or pasta would complement this entrée.
Ingredients
- 2 lb. (908 gr) pork ribs, cut into individual bones 0 CHO
- 2 TBSP olive oil 0 CHO
- ¾ cup (90 gr) red onion, chopped 7.5 CHO
- 2.25 cups (125 gr) celery , chopped 2.27 CHO
- 1 cup (125 gr) carrots, chopped 8.1 CHO
- 28 oz (796 ml) can La San Marzano Tomatoes with Basil (5 CHO/1/2 cup/125 ml) 31.84 CHO
- SAUCE:
TOTAL CHO 49.71 CHO
- TOTAL WEIGHT 715 GRAMS
- 49.71 CHO DIVIDED BY 715 GRAMS = .069 CHO/GRAM
- ½ CUP = 118 GRAMS (.069 CHO x 118 GRAMS) 8.14 CHO/1/2 CUP
- 1 CUP = 236 GRAMS (.069 CHO x 236 GRAMS) 16.28 CHO/1 CUP
Instructions
- Pre heat oven to 300.
- In a Dutch oven heat the oil and add onions. Stir and let cook about 3 – 4 minutes.
- Cut ribs into individual ribs and lightly salt and pepper.
- Next add the ribs and sear so that they brown. This will also brown the onions. Cook for about 5 minutes.
- Add carrots and celery, stir, reduce heat and let cook another 5 minutes.
- Add the tomatoes and cook for 2 hours.
- The ribs will be fall off tender. Adjust seasoning if desired.
- Serve with sides of your choice.
