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.
Course
Main Course
Cuisine
Italian
Keyword
Carrots, Celery, La San Marzano Tomatoes, Pork Ribs, Red Onions
Ingredients
2lb.(908 gr) pork ribs, cut into individual bones 0 CHO
2TBSPolive oil 0 CHO
¾cup(90 gr) red onion, chopped 7.5 CHO
2.25cups(125 gr) celery, chopped 2.27 CHO
1cup(125 gr) carrots, chopped 8.1 CHO
28oz(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
49.71CHO DIVIDED BY 715 GRAMS = .069 CHO/GRAM
½CUP= 118 GRAMS(.069 CHO x 118 GRAMS) 8.14 CHO/1/2 CUP
1CUP= 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.