Braised Pork Ribs And Italian Sausage Food

ITALIAN BRAISED PORK RIBS WITH PASTA

Steps:

• Trim some fat off the ribs and cut them in half. Most of mine didn't have a hard bone. You can ask your butcher to do this or look for boneless ribs. Rub the ribs with some sea salt.
• Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it's less spicy!
• Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.
• Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don't let them burn. Add more olive oil if necessary.
• Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.
• Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.
• Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.
• Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
• When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.
• Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!
• When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

ITALIAN SAUSAGE BABY BACK RIBS

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
• Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
• Place rib racks on the prepared baking sheet; cut several shallow slits in the membrane along the backs of the ribs with a sharp paring knife. Rub fennel seed mixture on both sides of ribs.
• Bake in the preheated oven for 1 1/2 hours. Flip ribs and bake until a fork inserts easily between the bones, 1 to 1 1/2 hours. Set aside to cool completely, about 1 hour.
• Combine brown sugar, orange juice, vinegar, orange zest, and hot chile paste in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until reduced by half, about 5 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C) and line a baking sheet with aluminum foil.
• Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
• Bake glazed ribs for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes.