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Meat, Italy

Pork ribs in tomato sauce with polenta

Pork ribs in tomato sauce with polenta is an Italian style braised dish for 4, ready in 2 hours 10 minutes, rated easy, at about €3.50 per person. The secret is the very slow simmer that melts the meat off the bone, plus polenta whisked constantly so it stays smooth and creamy.

A patient Sunday dish, pork ribs that simmer for hours in a Roman style tomato sauce, with creamy polenta to soak up every bit.

Pork ribs in tomato sauce with polenta
Total time
2 h 10
Difficulty
Easy
Cost per person
€3.50
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Pork ribs simmer for hours in a tomato sauce seasoned with rosemary, until the meat turns so tender it falls right off the bone. The sauce thickens slowly over that time and develops a deep flavor you only get from long, gentle cooking, nothing like a quick weeknight tomato sauce. Creamy parmesan and butter polenta underneath soaks up every spoonful, so nothing is left on the plate.

This is a relaxed Sunday dish, the kind where the pot simmers quietly while you get on with your day, filling the house with the smell of tomato and rosemary. Kids usually love the soft, melting polenta just as much as the meat that pulls apart on its own, and any leftover sauce makes a great base for pasta the next day.

The ingredients

4 people

Butcher

  • Pork ribs 1.6 kg

Pantry

  • Crushed tomatoesoften in the pantry 800 g
  • White wineoften in the pantry 15 cl
  • Instant polentaoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Rosemary 2 sprigs

Dairy

  • Parmesan 40 g
  • Butter 20 g

Allergens Lactose

The step by step recipe

  1. Brown the ribs on all sides in a large Dutch oven with the olive oil, then set them aside.

    Brown them in batches, otherwise the meat steams instead of searing.

  2. Cook the chopped onion and garlic in the same pot, then deglaze with the white wine.

    Scrape up the browned bits with a wooden spoon, they give the sauce its depth.

  3. Add the tomatoes, rosemary, salt and pepper, put the ribs back in, and let everything simmer covered over very low heat. 1 h 40

    Leave the lid slightly ajar near the end so the sauce thickens and coats the meat.

  4. Cook the polenta in salted water according to the package, then stir in the butter and parmesan. 10 min

    Whisk constantly as you pour in the polenta in a steady stream, to avoid any lumps.

  5. Serve the ribs and their sauce over a ladle of polenta.

    If the polenta stiffens while waiting, loosen it with a little hot water before serving.

Our tips to get it right

  • Pick meaty ribs rather than fatty ones, they release less water during cooking so the sauce stays thick.
  • Do not rush the meat, a sauce that barely simmers for 100 minutes gives a far more tender result than a hard boil.
  • Make the polenta last, right before serving, since it firms up quickly as it cools and loses its creamy texture.

The variations

  • Swap the pork ribs for pork cheeks or beef short ribs, they handle the same long braise just as well.
  • For a vegetarian version, replace the meat with whole button mushrooms and cannellini beans, simmered in the sauce for the same time.
  • For a quicker kid friendly meal, serve the tomato sauce alone over short pasta and save the ribs for another day.

What to serve it with

  • A lemony green salad
  • Crusty bread for mopping up sauce
  • A glass of the same white wine

Storage

The ribs and their sauce keep for 3 days in the fridge in a sealed container, and freeze well for up to 2 months. Reheat gently in a saucepan with a splash of water, and warm the polenta separately with a little hot water to bring back its creaminess.

Questions about this dish

Can you make pork ribs in tomato sauce ahead of time?

Yes, and it is actually better that way. The tomato sauce tastes even better reheated the next day, once the flavors have had time to blend together.

Can you use regular polenta instead of instant polenta?

Yes, just plan for a longer cooking time and keep an eye on it, regular polenta needs more whisking to turn creamy.

How do you know when the ribs are cooked enough?

The meat should pull away from the bone easily with a fork, without resistance. If it still feels firm, let it simmer another 15 to 20 minutes.

Can you make this dish without white wine?

Yes, swap the white wine for chicken broth or a bit of water with a splash of vinegar, to keep a touch of acidity in the sauce.

How long does it take to make pork ribs in tomato sauce with polenta?

Count 2 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pork ribs in tomato sauce with polenta?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pork ribs in tomato sauce with polenta cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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