4 strips thick-cut bacon, diced

2 ½ pounds country-style pork ribs (shortribs with some loin meat attached), cut into single rib portions

2 medium onions, diced into 1-inch pieces

3 medium carrots, peeled and diced into 1-inch pieces

4 cloves garlic, sliced

3 bay leaves

6 sprigs fresh thyme

4 sprigs fresh oregano

3 parsley stems

½ cup dry Marsala

1 28 ounce diced tomato

2 cups chicken stock

2 tablespoons capers

salt & pepper

½ cup chopped Italian parsley


1. In a large braising pot, over medium high heat, cook bacon until crisp. Remove cooked bacon to a paper towel lined plate, leaving fat in pan.

2. Sear pork ribs over high heat until brown and remove from pan.

3. Reduce heat to medium and add onion and carrot, cooking until onion is translucent, about 5 minutes. Add garlic and cook one minute more. Add bay leaves. Tie thyme, oregano and parsley stems together with string and add to pot, tying one end of the string to the handle of the pot.

4. Add Marsala, tomato and chicken stock and return to a simmer. Add ribs back to pot, cover and gently simmer for about 2 hours, turning ribs occasionally. Skim off any excess fat. Stir in capers, add back cooked bacon and season to taste. Stir in parsley immediately before serving.

5. Alternatively, ribs can be covered once at a simmer, then cooked in a 350 °F oven for 2 ½ hours.

See more: Bake, Summer, Dinner, Main, North American, Pork

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