Pork Ribs Arrabiata

recipe

Pork Ribs Arrabiata

Brava Chefs photo

Brava Chefs

Ingredients

  • 1.5 cups tomato puree
  • 2.0 tablespoons tomato paste
  • 2.0 teaspoons sugar
  • 0.5 cups chicken, pork or beef stock or broth
  • 3.0 cups sliced yellow onion (¼-inch slices) (about 1 medium onion)
  • 1.5 cups sliced red bell pepper (¼-inch slices) (about 1 medium pepper)
  • 2.0 cloves garlic, thinly sliced
  • 1.0 count fresh cayenne, jalapeño or serrano chile pepper, seeded and thinly sliced
  • 1.0 teaspoons ground cayenne pepper (optional, for extra heat)
  • 2.0 bone-in baby back pork ribs, cut into two 7-bone racks
  • 1.0 tablespoons red wine vinegar
  • count fresh basil sprigs, leaves torn
  • kosher salt and black pepper

Equipment

Mixing bowl

whisk

Brava Chef's Pan

blender (optional)

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Brava Accessory
  • Chef's Pan
  • Dairy Free
  • Gluten Free
  • Pork
  • Recipes
  • Serves 4
  • Vegetables
  • Weekend
  • Weeknight

Instructions

  1. step
    1

    Prep braising liquid

    • In small bowl, whisk together tomato puree, tomato paste, sugar and chicken stock until smooth.
    • In Brava Chef’s Pan, stir together tomato mixture, onion, bell pepper, garlic, chile pepper, cayenne (if desired) and 2 teaspoons salt.
    • Pat pork ribs dry with paper towels. Place ribs, meat side up, on top of vegetables; season with a few pinches of salt and black pepper.
  2. step
    2

    Sear ribs

    • Slide Chef’s Pan, uncovered, into top shelf.
    • Press green button to begin cooking.
    • Note: You will cover Chef's Pan after 15 minutes.
  3. step
    3

    Braise ribs

    • Once Brava notifies you, carefully remove Chef’s Pan from Brava, cover with lid, and slide into top shelf.
    • Press green button to begin baking.
  4. step
    4

    Cut ribs & finish sauce

    • Once food is done, remove Chef’s Pan from Brava and check ribs. Meat should easily pull from bones when pierced with a fork. If they are not yet tender, bake at 350°F for 15–30 minutes more.
    • Transfer ribs to large cutting board; cut between bones into individual ribs.
    • Stir red wine vinegar into sauce. If you prefer a chunky sauce, proceed to Step 5.
    • If you prefer a smooth sauce, transfer sauce to blender and puree on high for about 2 minutes.
  5. step
    5

    Serve

    • Arrange ribs on serving platter or individual plates. Top with sauce and torn basil leaves.