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Pork Ribs Arrabiata

Brava

Serves 4
Active Time:
~15 min
Total Time:
~1 hr 45 min
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.
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.
step

3

Braise ribs

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

4

Cut ribs & finish sauce

  • Once food is done, remove Chef’s Pan from oven 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.
step

5

Serve

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