Pork ribs with garlic, chilies and tomato

May 14, 2008

MAKES 8 SERVINGS

1/4 cup extra virgin olive oil

4 pounds country-style ribs

Sea salt and freshly ground black pepper

8 garlic cloves, smashed and peeled

2 (24-ounce) jars or cans tomato puree, preferably San Marzano

� cup pickled chilies, such as spicy red cherry peppers

Preheat oven to 325 degrees.

Heat a large roasting pan on top of stove over medium heat. Add olive oil and heat 1 minute.

Meanwhile, season ribs with salt and pepper. Add ribs to pan and brown on all sides, 8 to 10 minutes. Add garlic and brown for 1 or 2 minutes. Remove ribs and garlic from pan and transfer to large plate for a moment. Drain excess fat from pan before returning the ribs and garlic to pan. Add tomato puree and enough water just to cover ribs.

Transfer to oven and braise until meat is tender, 2� hours. Add chilies and cook for 30 minutes. Transfer ribs to warmed platter. Ladle sauce and chilies over ribs and serve.

Note: For this dish, we like thick and meaty country-style ribs best, but baby back ribs also work well. The ribs can be refrigerated in sauce for up to 3 days; reheat before serving.

From Wine Bar Food by Cathy and Tony Mantuano

Nutrition facts per serving: 633 calories, 50 g fat, 16 g saturated fat, 156 mg cholesterol, 6 g carbohydrates, 39 g protein, 536 mg sodium, 1 g fiber