Italian Pork Ribs with Olives
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
4
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Calories
994 kcal
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Course
Main Course
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Cuisine
Italian
Italian Pork Ribs with Olives
Description
This Italian Pork Ribs with Olives recipe begins by trimming and seasoning baby back or country-style pork ribs, which are browned to develop color and flavor. Aromatics including yellow onion, garlic, fresh rosemary, and sage build a fragrant base. Red wine is added to deglaze and simmer briefly, reducing alcohol while adding depth. A mixture of crushed tomatoes, tomato sauce, and tomato paste forms the thick, savory cooking liquid with bay leaves and seasonings. Black olives add a salty, slightly tangy element.
The ribs are slow-cooked in this sauce for three to three and a half hours until fork-tender, allowing flavors to meld and meat to soften thoroughly. This cooking method results in tender ribs infused with the herbaceous tomato-wine sauce and complemented by the olives’ sharpness. The interplay of herbs and olives enrich the dish’s savory profile.
Commonly served alongside creamy polenta made by gently cooking cornmeal with milk, water, and salt, this pairing offers a smooth and mild base that balances the robust pork. For those following Paleo dietary preferences, spaghetti squash can be substituted for polenta. The meal suits a hearty dinner, pairing well with simple vegetables or salads.
Ingredients
- 3 pounds baby back pork ribs if using baby back ribs be sure to remove the membrane on the back, sprinkled with salt and freshly ground black pepper and sliced into individual ribs, or country style ribs
- 3 tablespoons cooking oil I use and recommend avocado oil, high heat
- 1 yellow onion , chopped
- 3 cloves garlic , minced
- 1 rosemary or 1/2 teaspoon dried rosemary, large sprig, fresh
- 2 sage or 1/4 teaspoon crushed dried sage, fresh leaves
- 3/4 cup red wine dry
- 1 cup crushed tomatoes
- 1 cup tomato sauce or favorite pasta sauce
- 2 tablespoons tomato paste concentrate
- 2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup black olive sliced
- For the Creamy Polenta (Paleo: spaghetti squash is a great alternative)
- 2 1/2 cups milk whole
- 2 cups water
- 1 teaspoon salt
- 1 cup cornmeal coarse, yellow
Instructions
- Sprinkle both sides of the rack of ribs with salt and freshly ground black pepper. Slice into individual ribs.
- Heat the oil in a Dutch oven or heavy pot over medium-high heat. Once the oil is good and hot add the ribs, being careful not to overcrowd or they won't brown, and brown them generously on all sides, working in batches. Transfer the ribs to a plate and set aside.
- Add the onions and cook until starting to lightly brown, 8-10 minutes. Add the garlic, rosemary and sage and cook for another minute or two.Return the ribs to the Dutch oven. Add the red wine and bring it to a rapid boil. Reduce the heat to a moderate boil and continue to boil for 3-4 minutes until the alcohol evaporates and the amount of liquid is slightly reduced.Add the crushed tomatoes, tomato sauce, tomato paste, bay leaves, salt and pepper. Give everything a few good stirs to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 3-3 1/2 hours or until the pork is fork tender. Stir in the olives and simmer for another 3-4 minutes. Add salt and pepper to taste. Remove bay leaves, rosemary sprig and sage leaves if using fresh.
- Make the Polenta during the final 15 minutes the ribs are cooking: : Add the milk and water to a medium stock pot and bring it a boil. Gradually pour in the cornmeal, constantly whisking to prevent lumps. Reduce the heat to low and continue to whisk regularly. If using regular coarse cornmeal it will take 15 minutes or so. Add the butter and stir to combine. You want to have this ready right before serving while it's hot and tender.
- Dish up the polenta onto individual plates and top with some ribs and sauce. Serve immediately with some fresh rosemary for garnishing.
Notes
- Remove the membrane from baby back ribs for better texture and flavor absorption.
- Brown the ribs in batches to avoid overcrowding and achieve even searing.
- Slow simmer the ribs in the tomato-wine sauce until fork-tender, about 3 to 3.5 hours.
- Paleo option: substitute creamy polenta with cooked spaghetti squash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 994 kcal
% Daily Value*
| Calories | 994kcal | 50% |
| Carbohydrates | 49g | 16% |
| Protein | 49g | 98% |
| Fat | 76g | 117% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 32g | 160% |
| Cholesterol | 209mg | 70% |
| Sodium | 1887mg | 79% |
| Potassium | 1434mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 283mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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