This is a rare treat from the old country. More Italian Soul Food from southern Italy. I love this because the meat on the ribs is falling off the bone tender with a full flavor kind of like neck bones. Also the green beans help make it filling and contrast the meat flavor perfectly. No need to serve this with a starch but if you insist, my son Artie likes the whole thing served over white rice.
Ingredients
1/2 Slab Back Ribs Separated into portions of 2 to 3 ribs
1/4 C Olive Oil
2 Large Cloves Garlic (Minced)
1 medium Vidalia Onion (sliced thick)
1/3 cup Sweet Wine. (White or Red)
1 Lg Can Stewed Tomatoes
2 C Chicken or Ham stock
1 lb Fresh Green Beans (rinsed and with stems removed)
Sea Salt
Fresh Ground Black Pepper
Prepare
Rub back ribs with sea salt, one minced clove of garlic and fresh ground blad pepper.
Let rub marinate on ribs for at least 1/2 before cooking in refrigerator.
Cook
In a duch oven brown onion with one clove of minced garlic and back ribs over medium heat. Stirring and mixing frequently
When onions are translucent add wine.
Bring to boil and continue to cook for at least three minutes to allow alcohol to cook away.
Add tomatoes and bring back to boil.
Stir well and lower heat to medium low.
Cover loosely stirring occassionally for 1 1/2 hours
Carefully remove back ribs momentarily to a plate. (be careful because the meat should be tender enough to start falling off the bone.
Add green beans to tomato mixture and mix well so that green beans are covered with liquid. (If you need to add a little water do it This is not a sauce it's braising liquid.)
Gently place back ribs on top and continue to cook loosely covered for 30 to 40 minutes or until beans are tender. Ribs do not need to be covered with liquid at this point but no problem if it is.
Serve
Place green beans in shallow serving bowl with back ribs on top.
Spoon tomato mixture over all.
Enjoy!!
1/4 C Olive Oil
2 Large Cloves Garlic (Minced)
1 medium Vidalia Onion (sliced thick)
1/3 cup Sweet Wine. (White or Red)
1 Lg Can Stewed Tomatoes
2 C Chicken or Ham stock
1 lb Fresh Green Beans (rinsed and with stems removed)
Sea Salt
Fresh Ground Black Pepper
Prepare
Rub back ribs with sea salt, one minced clove of garlic and fresh ground blad pepper.
Let rub marinate on ribs for at least 1/2 before cooking in refrigerator.
Cook
In a duch oven brown onion with one clove of minced garlic and back ribs over medium heat. Stirring and mixing frequently
When onions are translucent add wine.
Bring to boil and continue to cook for at least three minutes to allow alcohol to cook away.
Add tomatoes and bring back to boil.
Stir well and lower heat to medium low.
Cover loosely stirring occassionally for 1 1/2 hours
Carefully remove back ribs momentarily to a plate. (be careful because the meat should be tender enough to start falling off the bone.
Add green beans to tomato mixture and mix well so that green beans are covered with liquid. (If you need to add a little water do it This is not a sauce it's braising liquid.)
Gently place back ribs on top and continue to cook loosely covered for 30 to 40 minutes or until beans are tender. Ribs do not need to be covered with liquid at this point but no problem if it is.
Serve
Place green beans in shallow serving bowl with back ribs on top.
Spoon tomato mixture over all.
Enjoy!!
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