Rustic Comfort: Country Style Pork Ribs in Red Wine Marinara

There’s something undeniably cozy about a slow-simmered pork dish, especially when it’s bubbling in a rich, homemade red wine marinara sauce. These country style pork ribs in red wine marinara are the kind of hearty, stick-to-your-ribs comfort food that warms your kitchen and your soul. This recipe draws on rustic Italian flavors—think slow-cooked tomatoes, garlic, red wine, and herbs—while using humble country-style pork ribs that become tender and flavorful after a long cook. Whether you're searching for new dinner recipes, or craving traditional italian pork sauce, this one-pot wonder delivers on all fronts.

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Country Style Pork Ribs in Red Wine Marinara

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Main Course

Cuisine American, Italian

Servings 6

Equipment

• Dutch oven or heavy-bottomed pot with lid Essential for braising the ribs evenly and slowly.
• Tongs To turn and sear the ribs without piercing the meat.
• Wooden spoon Perfect for stirring the sauce without damaging your pot.
• Measuring cups and spoons

Ingredients

  

For the Ribs and Marinara

• 3 lbs country style pork ribs preferably boneless or bone-in pork shoulder country style ribs
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 medium yellow onion finely chopped
• 6 cloves garlic minced
• 1 ½ teaspoons crushed red pepper flakes optional, for heat
• 1 cup dry red wine like Chianti or Cabernet Sauvignon
• 2 cans 28 oz each crushed San Marzano tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar optional, to balance acidity
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• ½ teaspoon thyme
• 1 bay leaf
• Fresh parsley and grated Parmesan for garnish

Instructions

 

Prepare the Pork Ribs

1. Start by patting your country style pork ribs dry with paper towels. This helps them sear nicely. Season generously on all sides with salt and pepper.
2. If you’re using boneless pork ribs, make sure they are evenly sized for uniform cooking. For bone-in country spare ribs, allow a bit of extra cook time if needed.

Sear the Ribs

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the ribs on all sides until browned—about 2-3 minutes per side. Remove and set aside.
2. This step locks in flavor and helps develop a deeper taste in the final dish, something you won't get in just a crockpot country style ribs method unless you sear first.

Build the Sauce

1. Lower the heat to medium. Add chopped onions and cook until soft and golden—about 5 minutes. Stir in the garlic and red pepper flakes and sauté for 1 minute.
2. Add the tomato paste and stir it through to coat the onions and garlic. Let it cook for another minute to deepen the tomato flavor.
3. Deglaze the pot with 1 cup of red wine, scraping up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Add Tomatoes and Herbs

1. Pour in the crushed tomatoes, add sugar (if using), oregano, basil, thyme, and the bay leaf. Stir everything together and let the mixture come to a gentle boil.

Simmer with the Ribs

1. Return the seared ribs to the pot, nestling them into the sauce. Lower the heat to a gentle simmer, cover partially with a lid, and cook for 2 to 2½ hours, stirring occasionally. The ribs should be fork-tender and the sauce thickened.
2. This slow-cooking method mimics the rich braising seen in many italian pork ribs or country style pork ribs with tomato sauce recipes.

Serve It Up

1. Discard the bay leaf. Taste the sauce and adjust salt and pepper if needed. Spoon ribs and sauce into shallow bowls or over your preferred starch. Sprinkle with fresh parsley and Parmesan.

Pairings

This dish shines when paired thoughtfully. Here are a few ideas to complete your meal:

Starches

• Creamy polenta: The soft texture soaks up the rich marinara beautifully.
  
• Buttered pappardelle or tagliatelle: A nod to Italian ribs recipes, pasta complements the red wine sauce perfectly.
  
• Crusty Italian bread: For mopping up every last drop.

Vegetables

• Garlic sautéed broccoli rabe or roasted Brussels sprouts: Their slight bitterness pairs nicely with the sweetness of the tomatoes.
  
• Grilled zucchini or eggplant: Brings Mediterranean flair.

Wine

• Serve with the same red wine used in the sauce for a harmonious pairing—try Chianti, Barbera, or a light Cabernet.

FAQs

1. Can I use boneless country style pork ribs in the oven instead of stovetop?

Absolutely. Just follow the same searing and sauce-building steps, then transfer everything to a baking dish. Cover with foil and bake at 325°F for about 2½ to 3 hours. This method is ideal for boneless pork ribs in oven or country pork ribs in the oven versions.

2. What’s the best cut of pork to use for country style ribs?

The best cut is from the pork shoulder. These are sometimes labeled as boneless country style ribs and offer marbling that breaks down beautifully during long cooking. Avoid leaner cuts like pork loin—they’ll dry out.

3. Can I make this in a crockpot?

Yes! After searing the ribs and preparing the sauce on the stovetop, transfer everything to a slow cooker and cook on LOW for 7-8 hours. This is a great route for boneless pork ribs crockpot or crockpot country style ribs recipes.

4. Can I substitute beef instead of pork?

You can use beef country style ribs, though they’ll have a different texture and may require a longer cook time to become tender. The sauce still works well with beef.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in a 300°F oven. Like most country ribs recipe ideas, the flavor deepens overnight—making it an even better next-day meal.