Slow Braised Pork Rib Ragu

Name: Slow Braised Pork Rib Ragu
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8 servings
Ingredients: 1 large leek; 2 large carrots; 2 ribs celery; 1 tablespoon olive oil; 4 pounds pork spareribs; salt; pepper; 1 cup dry white wine; 2 tablespoons butter; 1 medium onion; 2 tablespoons all-purpose flour; 4 cups water; 1 teaspoon salt; 1 cup quick cooking white grits; 4 tablespoons butter; chopped fresh parsley

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Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings
8 servings
Calories
835 kcal

Slow Braised Pork Rib Ragu

Iris Warren

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Rich, savory Slow Braised Pork Rib Ragu takes pork ribs to another level when cooked low and slow, then served over buttered grits

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Ingredients

Servings

For the ragu:

1 large leek
2 large carrots
2 ribs celery
1 tablespoon olive oil
4 pounds pork spareribs about 2 racks
salt
pepper
1 cup dry white wine
2 tablespoons butter
1 medium onion halved and thinly sliced
2 tablespoons all-purpose flour

For the grits:

4 cups water
1 teaspoon salt
1 cup quick cooking white grits
4 tablespoons butter

Garnish:

chopped fresh parsley optional

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Instructions

Preheat the oven to 350 degrees.
Clean and cut the leek and peel the carrots. Coarsely chop the carrots and celery.
Season the ribs generously with salt and pepper on both sides. Cut the ribs into pieces (3-4 ribs each) that will easily fit into your pot.
Place a large Dutch oven or other large heavy pot over medium heat and add the oil.
Cook the ribs in batches until browned on all sides, about 5-6 minutes per batch. Do not crowd the pan while browning. Transfer the browned ribs to a plate.
Add the leek, carrots, and celery to the fat remaining in the pot. Cook, stirring frequently, until the vegetables soften slightly - about 5 minutes.
Add the wine, bring it to a simmer and cook until reduced by about half.
Return the ribs to the pot and cover with water. Bring to a boil. Cover tightly and place in the preheated oven. Cook until the meat is falling off the bones. It will take about 3 1/2 hours.
Transfer the ribs to a rimmed baking sheet.
Discard the vegetables and strain the cooking liquid into a heatproof bowl. Skim as much fat as possible from the liquid.
When the ribs are cool enough to handle, shred meat (discard fat and bones).
Alternately: stop here and refrigerate the strained cooking liquid and meat for several hours or overnight. The fat will rise to the top of the liquid and can be easily removed.
In the same pot (or a medium saucepan if you waited overnight), melt the butter over medium heat. Add the onion and cook until soft, about 8 minutes.
Stir in flour. Gradually whisk in the cooking liquid. Bring to the boil, then reduce the heat and simmer until thickened.
Add the pork to the sauce and cook until heated through.
When ready to serve, make the grits: Bring the water and salt to a boil. With a whisk, slowly stir in the grits. Bring back to the boil. Lower the heat to a simmer. Cover and cook for 5 minutes or as specified on the package. Add butter and stir until butter is melted.
Serve the ragu over a generous portion of buttered grits. Garnish with chopped fresh parsley if desired.

Notes

As an alternative to grits, serve over mashed potatoes or buttered egg noodles.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge. To reheat, warm gently on the stove over medium heat, adding a splash of broth if needed.

Nutrition Information

Show Details

Serving 1 Calories 835kcal (42%) Carbohydrates 21g (7%) Protein 37g (74%) Fat 64g (98%) Saturated Fat 23g (115%) Polyunsaturated Fat 10g Monounsaturated Fat 23g Trans Fat 1g Cholesterol 204mg (68%) Sodium 571mg (24%) Potassium 717mg (20%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 3041IU (61%) Vitamin C 4mg (4%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 835 kcal

% Daily Value*

Serving	1
Calories	835kcal	42%
Carbohydrates	21g	7%
Protein	37g	74%
Fat	64g	98%
Saturated Fat	23g	115%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	23g	115%
Trans Fat	1g	50%
Cholesterol	204mg	68%
Sodium	571mg	24%
Potassium	717mg	15%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	3041IU	61%
Vitamin C	4mg	4%
Calcium	63mg	6%
Iron	3mg	17%