Ingredients
1½ cups tomato puree
2 tablespoons tomato paste
2 teaspoons sugar
½ cup chicken, pork or beef stock or broth
3 cups sliced yellow onion (¼-inch slices) (about 1 medium onion)
1½ cups sliced red bell pepper (¼-inch slices) (about 1 medium pepper)
2 cloves garlic, thinly sliced
1 fresh cayenne, jalapeño or serrano chile pepper, seeded and thinly sliced
1 teaspoon ground cayenne pepper (optional, for extra heat)
2 lb bone-in baby back pork ribs, cut into two 7-bone racks
1 tablespoon red wine vinegar
3 or 4 fresh basil sprigs, leaves torn
From Your Pantry
kosher salt and black pepper
Equipment
mixing bowl
whisk
Brava Chef's Pan
blender (optional)
Tags
Dinner
Brava Accessory
Chef's Pan
Dairy Free
Entree
Gluten Free
Pork
Serves 4
Weekend
Weeknight
Nutrition Information
Allergens: None
Keywords
Dinner
Brava Accessory
Chef's Pan
Dairy Free
Entree
Gluten Free
Pork
Serves 4
Weekend
Weeknight
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 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.
3
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.
4
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.
5
Step 5: Serve
- Arrange ribs on serving platter or individual plates. Top with sauce and torn basil leaves.