Italian Country Style Ribs

Recipe View 5 mins In a large, heavy-bottomed Dutch oven or pot, heat the olive oil over medium-high heat. (5 minutes)

Recipe View 15 mins Season the pork ribs generously with salt and pepper. Add the ribs to the pot in a single layer (you may need to do this in batches) and brown on all sides. This step is crucial for developing flavor, so don't rush it! (10-15 minutes)

Recipe View 1 mins Remove the ribs from the pot and set aside. Add the minced garlic to the pot and cook for about 30 seconds, or until fragrant, being careful not to burn it.

Recipe View 2 mins Pour in the marinara sauce and red wine (or water). Stir in the oregano and red pepper flakes (if using). Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pot.

Recipe View 1 mins Return the ribs to the pot, nestling them into the sauce. The sauce should almost cover the ribs; add a little more water or wine if needed. Bring the sauce back to a simmer.

Recipe View 3 hrs Cover the pot and reduce the heat to low. Simmer gently for 2 1/2 to 3 hours, or until the ribs are incredibly tender and easily shred with a fork, turning the ribs every hour. Check the sauce occasionally and add more liquid if it becomes too thick.

Recipe View 12 mins Once the ribs are cooked, remove them from the pot and set aside. If the sauce is too thin, increase the heat to medium and simmer uncovered for 10-15 minutes, or until it has thickened to your desired consistency.

Recipe View 2 mins Return the ribs to the sauce and heat through. Garnish with fresh basil leaves and serve hot over polenta, pasta, or with crusty bread.