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Country Style Pork Ribs in Red Wine marinara

Country Style Pork Ribs in Red Wine Marinara

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
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.