The perfect rich, meaty ragu achieved with baby back ribs
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 11/02/2019 (2754 days ago), so information in it may no longer be current.
Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive_and great comfort food.
Most recipes for traditional pork ragu use pork shoulder and a hard-to-find, bony cut like neck, shank, or feet to give the sauce great body. We were determined to use just one: Quick-cooking pork sausage or lean pork loin were parched after braising.
We needed a collagen-rich cut of pork, which would have deep flavour and a melting texture after long cooking_and the bones included. Baby back ribs fit the bill perfectly. We tried using all baby back ribs and found the resulting ragu rich and meaty with perfect silkiness.
For a classic Italian flavour profile, fennel took the place of celery in the ragu’s base and ground fennel rubbed into the ribs echoed the anise flavour. Simmering the garlic head whole right in the sauce yielded sweeter softened cloves that we squeezed back into the sauce when tender.
With fresh herbs and red wine, our ragu tasted balanced and far more complex than its simple preparation would suggest. This recipe makes enough sauce to coat 2 pounds of pasta. Serve with grated Parmesan cheese.
PORK RAGU
Servings: 8
Start to finish: 3 hours
2 (2 1/4-to-2 1/2 pound) racks baby back ribs, trimmed and each rack cut into quarters
2 teaspoons ground fennel
Kosher salt and pepper
3 tablespoons olive oil
1 large onion, chopped fine
1 large fennel bulb, stalks discarded, bulb halved, cored, and chopped fine
2 large carrots, peeled and chopped fine
1/4 cup minced fresh sage
1 1/2 teaspoons minced fresh rosemary
1 cup plus 2 tablespoons dry red wine
1 (28 ounce) can whole peeled tomatoes, drained and crushed coarse
3 cups chicken broth
1 garlic head, outer papery skins removed and top quarter of head cut off and discarded
Adjust oven rack to middle position and heat oven to 300 F. Sprinkle ribs with ground fennel and generously season with salt and pepper, pressing on spices to adhere. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of ribs, meat side down, and cook, without moving them, until meat is well browned, 6 to 8 minutes; transfer to plate. Repeat with remaining ribs; set aside.
Reduce heat to medium and add onion, fennel, carrots, 2 tablespoons sage, rosemary, and 1/2 teaspoon salt to now-empty pot. Cook, stirring occasionally and scraping up any browned bits, until vegetables are well browned and beginning to stick to pot bottom, 12 to 15 minutes.
Add 1 cup wine and cook until evaporated, about 5 minutes. Stir in tomatoes and broth and bring to simmer. Submerge garlic and ribs, meat side down, in liquid; add any accumulated juices from plate. Cover and transfer to oven. Cook until ribs are fork-tender, about 2 hours.
Remove pot from oven and transfer ribs and garlic to rimmed baking sheet. Using large spoon, skim any fat from surface of sauce. Once cool enough to handle, shred meat from bones; discard bones and gristle. Return meat to pot. Squeeze garlic from its skin into pot. Stir in remaining 2 tablespoons sage and remaining 2 tablespoons wine. Season with salt and pepper to taste.
___
Nutrition information per serving: 559 calories; 273 calories from fat; 30 g fat (10 g saturated; 0 g trans fats); 168 mg cholesterol; 628 mg sodium; 11 g carbohydrate; 3 g fiber; 5 g sugar; 56 g protein.
___
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Pork Ragu in “How to Braise Everything .”
___
America’s Test Kitchen provided this article to The Associated Press.
