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Pork Ribs in a Savory Sauce with Soft Polenta

Pork Ribs in a Savory Sauce with Soft Polenta comes together with Slabs Baby Back Ribs, Olive Oil Or Lard, Onion, Garlic, and Dry White Wine. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 3 tbsp
• 1
• 2
• 1 cup
• 1 1/2 cup
• 1 dash
• 1/2 cup

Method (preview)

1. 1

   If your butcher hasn't already done so, use your fingers to pull away the thin membrane covering the inside of the ribs.

2. 2

   Use a cleaver or sharp meat knife to divide each slab into 3 pieces, cutting between the ribs.

3. 3

   Heat the oil or lard, onions and garlic in a large, heavy-bottomed skillet and saute over a medium flame until the onions are golden.

4. 4

   Add the ribs to the pan and brown them for a couple of minutes on each side.

5. 5

   Pour the wine over the ribs and cook down the alcohol for 5 minutes, stirring occasionally and turning the ribs in the pan to coat them in the pan juices.

6. 6

   Stir in the tomato sauce, salt and optional crushed red pepper.

7. 7

   Cover the pan and cook over a low flame for 2 to 2 1/2 hours, adding 1/2 cup of water at a time to the sauce if it becomes too dry.

8. 8

   It should maintain the consistency of a thick tomato sauce.

9. 9

   Pour the soft polenta onto a large serving plate. Spoon the ribs and sauce over the polenta, scatter with Parmesan and serve.

10. 10

    Tommasi; 2000. Penguin Books.

11. 11

    ISBN 0-670-88539-8

12. 12

    MC format by Hallie. Untried.

13. 13

    Contributed to the FareShare Gazette by Hallie; 12 March 2002. www.fareshare.net