I’m writing this in the afterglow of eating some farro with pork rib tomato sauce. I made a big pot of the sauce on Sunday, and we’ve been savoring its goodness on pasta, pizza, and bread that’s been dipped in it and topped with Parmesan. This sauce is one of life’s simplest and greatest pleasures.
Did you ever taste something so delicious that you assumed it’d be too complicated to make? I could see that happening with this sauce, but I’m here to report that it isn’t difficult at all. It takes just 15 minutes of prep and some simmering over low heat for about 2 hours and 45 minutes. It’s perfect for a leisurely Sunday afternoon at home, and if on that day, we could peek inside Italian kitchens around the globe, we’d likely be greeted many times by this comforting, intoxicating aroma. It’s so familiar to me and takes me back to my childhood.
The keys to a delicious pork sauce are buying bone-in ribs, searing them first over high heat, and letting them cook in the tomato sauce until they’re fork-tender. If you test them and they seem tough, let them cook longer. And it’s perfectly okay — rather mandatory even — to verify the ribs are in fact done when you suspect so by transferring one to a small dish and eating it right there while standing at the stove. It’s a special privilege for the cook, and no one else needs to know.
(Recipe Source: Cooking with Mamma C)