Back to Pork Rib Ragu All Reviews for Pork Rib Ragu - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pork Rib Ragu Recipe Summary prep: 30 mins total: 4 hrs 30 mins Servings: 4
Ingredients Ingredient Checklist 1 large leek 1 tablespoon extra-virgin olive oil 4 pounds pork spare ribs, cut into 4 sections Coarse salt and ground pepper 2 large carrots, coarsely chopped 2 celery ribs, coarsely chopped 1 cup dry white wine 2 tablespoons unsalted butter 1 medium onion, halved and thinly sliced 2 tablespoons all-purpose flour
Gallery Pork Rib Ragu
Recipe Summary prep: 30 mins total: 4 hrs 30 mins Servings: 4
Gallery
Pork Rib Ragu
Pork Rib Ragu
Pork Rib Ragu
Recipe Summary prep: 30 mins total: 4 hrs 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 4 hrs 30 mins
Servings: 4
prep: 30 mins
total: 4 hrs 30 mins
prep:
30 mins
total:
4 hrs 30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 large leek 1 tablespoon extra-virgin olive oil 4 pounds pork spare ribs, cut into 4 sections Coarse salt and ground pepper 2 large carrots, coarsely chopped 2 celery ribs, coarsely chopped 1 cup dry white wine 2 tablespoons unsalted butter 1 medium onion, halved and thinly sliced 2 tablespoons all-purpose flour
Directions
Preheat oven to 350 degrees. Halve leek lengthwise and rinse thoroughly; dry well and coarsely chop. In a large Dutch oven or heavy pot, heat oil over medium-high. Season ribs with salt and pepper. In batches, cook ribs until browned, 4 to 6 minutes per batch. Transfer ribs to a plate. Add leek, carrots, and celery to pot. Cook, stirring frequently, until vegetables soften slightly, about 5 minutes. Add wine; bring to a simmer and reduce wine by half.
Return ribs to pot and cover with water by 2 inches. Bring to a boil, cover, then place pot in oven. Cook until meat is falling off bones, about 3 1/2 hours. Transfer ribs to a rimmed baking sheet and strain cooking liquid into a heatproof container; skim fat from liquid. When ribs are cool enough to handle, shred meat (discard fat and bones).
In a medium saucepan, melt butter over medium. Add onion and cook until soft, about 8 minutes. Stir in flour to coat. Gradually whisk in cooking liquid and simmer until thickened, about 8 minutes. Add pork to sauce and heat through.
Reviews (4)
Add Rating & Review 51 Ratings 5 star values: 5 4 star values: 5 3 star values: 22 2 star values: 14 1 star values: 5
Reviews (4)
Add Rating & Review 51 Ratings 5 star values: 5 4 star values: 5 3 star values: 22 2 star values: 14 1 star values: 5
Add Rating & Review
51 Ratings 5 star values: 5 4 star values: 5 3 star values: 22 2 star values: 14 1 star values: 5
51 Ratings 5 star values: 5 4 star values: 5 3 star values: 22 2 star values: 14 1 star values: 5
51 Ratings 5 star values: 5 4 star values: 5 3 star values: 22 2 star values: 14 1 star values: 5
5 star values: 5 4 star values: 5 3 star values: 22 2 star values: 14 1 star values: 5
Martha Stewart Member Rating: Unrated 11/12/2010 This rexipe is PHENOMENAL!!! Martha Stewart Member Rating: Unrated 01/26/2010 I made this in oven as the recipe says and the ribs were not tough at all - super easy to shred - meat was falling apart in my hands. Delicious!! Martha Stewart Member Rating: Unrated 12/15/2009 oh i forgot to add that I also added some baby bellas to the onion mixture and I think it was a great addition and added some more depth to the overall flavor Martha Stewart Member Rating: Unrated 12/15/2009 I do not recommend using the pork spare ribs, they were VERY fatty and if you can believe this they came out VERY tough and dry. I must add however that I did make this recipe in my crock pot from the part where you were normally put it all in the oven. The sauce was amazing and I will be using it in the future but probably with pork butt (and again in the crock pot) I served it with some cheesy Gouda grits and it all went together very deliciously.Martha Stewart Member
Rating: Unrated 11/12/2010
This rexipe is PHENOMENAL!!!
Rating: Unrated
Rating: Unrated 01/26/2010
I made this in oven as the recipe says and the ribs were not tough at all - super easy to shred - meat was falling apart in my hands. Delicious!!
Rating: Unrated 12/15/2009
oh i forgot to add that I also added some baby bellas to the onion mixture and I think it was a great addition and added some more depth to the overall flavor
I do not recommend using the pork spare ribs, they were VERY fatty and if you can believe this they came out VERY tough and dry. I must add however that I did make this recipe in my crock pot from the part where you were normally put it all in the oven. The sauce was amazing and I will be using it in the future but probably with pork butt (and again in the crock pot) I served it with some cheesy Gouda grits and it all went together very deliciously.
All Reviews for Pork Rib Ragu
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Rib Ragu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
