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Pork Ribs Arrabiata


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 oven shelf.
  • Select “Sear” on your oven touchscreen. Select Zone 2 top, set timer for 5 minutes and press green button to cook for 5 minutes.
  • Deselect Zone 2 top, select All Zones bottom, set timer for 10 minutes and press green button to cook for 10 minutes.


Step 3: Braise ribs

  • Carefully remove Chef’s Pan from oven, cover with lid, and slide into top oven shelf.
  • Select “Bake” on your oven touchscreen. Set temperature to 350°F and timer for 1 hour and 30 minutes. Press green button to begin preheating. It’s okay to leave Chef’s Pan in oven while it preheats for this recipe.
  • When oven is preheated, press green button again to begin baking.


Step 4: Cut ribs & finish sauce

  • Carefully 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 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.