0 from 18 votes
Italian Pork Ribs with Olives
A classic dish from the heart of Tuscany. Pork ribs are slow-simmered in a rich tomato sauce made with red wine, caramelized onions, herbs, and black olives until the meat is so tender it falls off the bone.
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
Servings: 4
Calories: 994 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 3 pounds baby back pork ribs or country style 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)
- 3 tablespoons High heat cooking oil (I use and recommend avocado oil)
- 1 yellow onion , chopped
- 3 cloves garlic , minced
- 1 large sprig fresh rosemary or 1/2 teaspoon dried rosemary
- 2 fresh sage leaves or 1/4 teaspoon crushed dried sage
- 3/4 cup dry red wine
- 1 cup crushed tomatoes
- 1 cup tomato or favorite pasta sauce
- 2 tablespoons tomato paste (concentrate)
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup sliced black olives
- For the Creamy Polenta (Paleo: spaghetti squash is a great alternative)
- 2 1/2 cups whole milk
- 2 cups water
- 1 teaspoon salt
- 1 cup coarse ground yellow cornmeal
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.
Cup of Yum
Notes
- Paleo: A great alternative to the polenta is spaghetti squash.
Nutrition Information
Calories
994kcal
(50%)
Carbohydrates
49g
(16%)
Protein
49g
(98%)
Fat
76g
(117%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
12g
Monounsaturated Fat
32g
Cholesterol
209mg
(70%)
Sodium
1887mg
(79%)
Potassium
1434mg
(41%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
836IU
(17%)
Vitamin C
14mg
(16%)
Calcium
283mg
(28%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 994
% 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.