Pork Ribs Arrabiata narrow display Pork Ribs Arrabiata wide display

Pork Ribs Arrabiata


Serves 4-6
Active Time:
~15 min
Total Time:
~2 hr 8 min


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.


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.


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.


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.



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