Massimo Capra’s Pork Ribs & Cabbage With Grilled Polenta

Massimo Capra's Pork Ribs & Cabbage With Grilled Polenta
Prep Time
2h 5 min
4 servings

There’s a lot to love about this scrumptious Italian dish, from the fall-off-the-bone pork ribs to the tangy white wine and wine vinegar sauce. As for the additional side of grilled polenta? It’s the perfect final touch.



Pork Ribs & Cabbage

cup olive oil
tsp butter
lbs pork back ribs, cut in half lengthwise & separated bone by bone (have butcher do that)
leaves bay leaves
cups onions, brunoise
cup celery, brunoise
cup carrots, brunoise
cloves garlic cloves, minced
cup white wine
oz red wine vinegar
head head savoy cabbage, cut to 2”x2” pieces
1 12
oz can diced tomato
salt and pepper to taste
Grilled Polenta slices, recipe below

Grilled Polenta

g polenta flour (corn meal)
L water
oz extra virgin olive oil
salt to taste


Step 1

Preheat a large heavy bottomed braising dish on high heat. Add olive oil and butter. When butter has melted, add the pork ribs. Sear ribs on all sides.

Step 2

Add in a pinch of salt, bay leaves, onion, celery, carrot and garlic; then stir. Let cook for about 10 more minutes, until all the meat has been seared, and vegetables are soft. At this stage, add in the wine. Let cook out for 2-3 minutes.

Step 3

Then add the vinegar and cook another 2 minutes. Now add in cabbage, diced tomatoes and another pinch of salt. Stir to combine then lower heat to medium-low and simmer for about 30 minutes.

Step 4

After it has simmered, add in a large pinch of pepper. Taste and adjust seasoning as desried. Keep warm until ready to serve. Once ready to serve, plate with slices of grilled polenta.

Step 5

In a heavy bottomed pot, bring the water to boil and add salt to taste. Keep heat on high and gently add the corn meal; whisking constantly to prevent lumps. Once incorporated and the mixture looks smooth; remove the whisk and use a wooden spoon to stir. Return the polenta to a boil, then lower heat to bring polenta to a gentle simmer. Stirring often; cook for about 30-45 minutes. Notes: Polenta will stick to the bottom of the pot; that is a good thing. Make sure not to disturb the stuck on polenta to avoid making it lumpy and gritty.

Step 6

The polenta stuck at the bottom of the pot will toast and release a wonderful aroma of popcorn into it. To wash the burned bottom of the pot it’s not a problem; fill it with hot water and wait for a few hours, it will peel off by itself.

Step 7

Once polenta is cooked, swirl a baking dish with water. Pour in the cooked polenta and spread into an even layer. Place in the refrigerator until set. Cut into slices about 4” long, by 2” wide. Heat a grill pan to high. Place sliced polenta on the grill and do not touch until the polenta releases on its own. Serve hot with pork ribs and cabbage.

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