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Crockpot Braised Country Style Pork Ribs in Tomato & Red Wine Sauce

2 Tablespoons Canola Oil
3 pounds Country-style Pork Ribs, Large Pieces Of Fat Trimmed
1- 1/2 teaspoon Salt
3/4 teaspoons Freshly Ground Black Pepper
1/2 cups Minced Shallots
3 whole Large Garlic Cloves, Chopped
3 Tablespoons Tomato Paste
1 can (28 Oz. Can) Crushed Tomatoes
1 can (14 Oz. Can) Crushed Tomatoes
1- 1/4 cup Red Wine
2 teaspoons Fish Sauce
1 can (14 Oz. Can) Cannellini Beans
1/4 cups Chopped Fresh Italian Parsley


Heat oil in a Dutch oven over medium-high heat. Season pork ribs with salt and pepper. Working in two batches, sear the pork until light golden brown, about 3 minutes per side. As each batch of pork is seared, place it in the bottom of the crockpot. Pour out all but 1 tablespoon of the drippings. Add shallots and garlic to the pot. Saute until the shallots are light golden brown. Add tomato paste and cook until the paste becomes dark red, approximately 3 minutes. Stir in crushed tomatoes, red wine, and fish sauce. Bring to a boil, stirring occasionally. Pour the tomato sauce into the crockpot. Add cannellini beans to the crockpot. Cook on low heat for 6 to 8 hours, or until the pork is tender. Remove the pork from the crockpot and cut into bite-sized pieces. Return the pork to the crockpot and keep warm until ready to serve over rice or pasta (I use egg noodles). Garnish with chopped fresh Italian parsley and grated Parmesan cheese.

Source: tastykitchen.com