Marinara-Braised Pork Ribs with Creamy Polenta

Braising meat in the same sauce it will be served with is a great way to deepen the flavors of both the meat and the sauce. I find it best to choose leaner protein so that there’s not an excessive amount of fat rendered into the dish during the slow-cooking process.

For this recipe, I chose western-style pork ribs as a balance between much fattier pork shoulder roast and lean center cut chops or tenderloin. Western ribs are big and meaty enough to break down into tender, juicy morsels when braised—and add richness to the marinara without making it oily.

Western-Style Pork Ribs

Polenta is one of the simplest, easiest side dishes you can prepare. And the quick-cooking kind means it’s fast too—less than five minutes when you serve it soft instead of grilled or fried. In this dish, it provides a warm, creamy base for the pork and marinara.

Quick-Cooking Polenta

Serves 6

Ingredients

• 2 tbsp olive oil
• 3 large semi-boneless western-style pork ribs (2 to 2 1/4 lbs)
• sea salt 
• freshly ground black pepper
• 3 large garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 28-oz can good-quality crushed tomatoes
• 1/2 cup dry white wine
• 1/3 cup coarsely chopped flat-leaf parsley
• 1/4 tsp crushed red pepper flakes
• 1/4 cup tomato paste (preferably double-concentrated Italian)
• 5 cups chicken broth
• 1 cup quick-cooking polenta

Marinara Ingredients

Preparation

1. Preheat the oven 200° F.
2. Heat a Dutch oven (or large, deep ovenproof pan) over medium heat and add the oil. Season the ribs with salt and pepper and place in a single layer in the pot. Cook until beginning to brown, about 4 minutes per side.

Ribs Beginning to Brown

Browned Ribs

1. Remove the ribs to a plate. Add the garlic and shallot to the pot and cook, stirring frequently, until slightly softened and fragrant, 2 minutes.
2. Add the crushed tomatoes, wine, parsley, and pepper flakes and season with salt and pepper. Cook 5 minutes.

Ribs Removed from the Dutch Oven

Marinara Beginning to Cook

1. Return the ribs to the pot along with any accumulated juices and cover. Place in the oven and braise 1 1/2 hours. Remove from the oven.
2. Stir in the tomato paste until incorporated and re-season, if needed. Cover and return to the oven for 1 hour.

Marinara and Pork after 1.5 Hours

Finished Pork Ribs Braised in Marinara

1. Remove the ribs from the Dutch oven to a plate or cutting board. (They may fall apart as you remove them.) Divide each into 2 servings.

Ribs Removed from the Sauce

Pieces of Braised Ribs Ready to Serve

1. Meanwhile, bring the broth to a boil in a medium pot. Season with salt and slowly stir in the polenta. Reduce the heat to medium-low and stir constantly until the polenta has a very creamy texture, 3-4 minutes.

Stir the Polenta as It Cooks

Cooked Creamy Polenta

To serve, divide the polenta and spread into a circle on each of 6 plates. Spoon marinara on top of the polenta and lay large chunks of pork ribs on top of each. Serve hot.