• Home
  • Recipes
    • Winery Recipes
  • Food
  • Wine
  • Family
  • Normal Stuff
  • About
  • Say Hi
You are here: Home / Uncategorized / Pork Spareribs Braised in Red Wine

Pork Spareribs Braised in Red Wine

May 13, 2018 Maria Stuart Leave a Comment

Print Recipe

Pork Spareribs Braised in Red Wine

I imagine if you had an Italian grandmother, this is the kind of food she made for her family. (Maybe I’m actually Italian and never knew it?) This is the kind of heartwarming, belly-filling food that everyone needs now and then. Serve this over a bed of rosemary polenta and all will be well in the world, at least for a while. This is also one of those dishes that gets better with age, so if you make it a day ahead just rewarm gently on top of the stove or in the oven. Wine Pairing Suggestions: Hirschy Vineyard Pinot Noir, Matteri Vineyard Pinot Noir, Lazy River Vineyard Pinot Noir
Servings: 4

Ingredients

  • 5 pounds pork spareribs cut into 2 rib pieces
  • 6 tablespoons extra virgin olive oil
  • 2 medium onions cut into ½ inch dice
  • 2 carrots cut into ½ inch pieces
  • 2 ribs celery cut into 1 inch pieces
  • 2 cups sturdy red wine
  • 2 cups tomato sauce
  • 2 anchovy fillets rinsed and patted dry
  • 1 bunch rosemary

Instructions

  • Place the spareribs in a large pot, cover with cold water and bring to a boil. Lower the heat and simmer for about half an hour. Reserve the cooking water but remove the ribs and let cool. Take about 4 cups of the water and put it in a medium pot, bring to a boil and reduce by half and set aside. (Save the rest of the water for soup or anywhere else you’d like to add some pork flavor).
  • In a large Dutch oven heat the olive oil over high heat until almost smoking. Add the onions, carrots and celery and cook until golden brown, 10 to 12 minutes.
  • Add the wine, reserved cooking water, tomato sauce, anchovies and rosemary and bring it all to a boil. Add the spareribs, cover and bring back to a boil. Lower the heat to a simmer and cook until the ribs are fork-tender, about 1½ hours. Transfer to shallow bowls and serve.

Notes

Adapted from Adapted from: Molto Italiano by Mario Batali
Pin It

Uncategorized

About Maria Stuart

My name is Maria Stuart. My husband and I (along with two other partners) own R. Stuart & Co., a winery in Oregon’s spectacular Willamette Valley. People often tell me that I’m living their dream life. And truthfully, I’m living mine too. But let’s be real, it’s still life.

Leave a Reply Cancel reply

Hello!

Hi, I'm Maria. My husband and I own a winery in downtown McMinnville, the heart of Oregon's spectacular Willamette Valley.

Lucky for me I get to cook for the people I love, throw parties and pour a little Pinot. Nothing makes me happier than gathering people around my table and serving them food that nourishes both body and soul.

People often tell me that I'm living their dream life. And truthfully, I'm living mine too.

But let's be real, it's still life.

Get New Posts via Email

Enter your email address to subscribe to Pinot Mom and receive notifications of new posts by email.

Find Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Recent Posts

  • Classic Coq Au Vin {Recipe Included}
  • On the eve of October ~ One Pot Moroccan Chicken and Rice with Dates and Green Olives {Recipe}
  • Cooking for New Parents and Moroccan Vegetable Stew {Recipe}
  • Buttermilk Almond Strawberry Cake {Recipe}
  • Lemon and Oregano Tuna Mousse {Recipe}

Facebook

Facebook

Search

Return to top of page         Copyright © 2025  · Maria Stuart