Serves 6 to 8
Country-style ribs are cut from the blade end of the loin, closer to the pork shoulder, so they’re meatier than other cuts of rib. I’ve added canned beans at the end to make this a true one-dish meal, but if you leave out the beans and shred the meat, it would also make a wonderful dressing for pasta or polenta.
Active Time: 35 minutes
Total Time: 2 hours 20 minutes
- 3 pounds country-style pork ribs
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 large onion, cut into large chunks
- 2 stalks celery, cut into 1-inch chunks
- 2 large carrots, cut into 1-inch chunks
- 2 teaspoons chopped fresh thyme leaves
- 1 1/2 cups dry white wine
- Two 28-ounce cans whole San Marzano tomatoes, crushed by hand
- 4 fresh bay leaves
- 1/2 teaspoon peperoncino flakes
- Two 15-ounce cans cannellini beans, rinsed and drained
- 1/4 cup chopped fresh Italian parsley
Season the pork ribs all over with 1 teaspoon salt. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches, removing them to a plate as they are browned, about 5 minutes per batch.
Once all of the ribs are out of the pot, add the onion, celery, and carrots, and lower the heat to medium. Cook until the vegetables begin to wilt, 5 to 6 minutes. Sprinkle with the thyme, and stir it in. Add the white wine, and increase the heat to reduce the liquid by half, about 3 minutes. Add the tomatoes and 2 cups water. Add the bay leaves and peperoncino, and season with 1/2 teaspoon salt. Bring to a simmer, and cook until the ribs are tender, about 1 1/2 hours. Add the beans, and simmer until they absorb some of the sauce and the guazzetto is thick, about 15 minutes. Season with salt. Stir in the parsley, remove the bay leaves, and serve.