Braised pork ribs

Ingredients

• 1 kg pork ribs
• 2 medium onions, diced
• 3 garlic cloves, chopped
• 2 medium carrots, peeled and diced
• 2 celery sticks, diced
• 2 cups chicken stock
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Olive oil
• Salt and ground black pepper

Step-by-step preparation

1. Preheat the oven to 160 °C.
2. Heat a little olive oil in a large ovenproof pot and brown the ribs on all sides. Remove and set aside.
3. Add the onions, garlic, carrots and celery to the same pot and cook over medium heat for 5–7 minutes until golden.
4. Add the tomato paste and mix well.
5. Add the red wine and chicken stock and bring to a boil.
6. Add the thyme and bay leaf.
7. Return the ribs to the pot and cover with the lid.
8. Put the pot in the oven and cook for 2–3 hours, until the ribs are tender and fall off the bone.
9. Take the ribs out of the pot and set aside.
10. Strain the sauce to remove the solids and reduce it over medium-high heat until thick.
11. Serve the ribs with the sauce spooned over.