Pork Ribs with Polenta

Main Dish

In the American South we eat shrimp and grits. In Tuscany they eat ribs and polenta. In the small hilltop village of Montefioralle, just above Greve, the village’s only restaurant serves ribs cooked over a wood fire and seasoned only with salt and pepper. Perfect. Simple. Beautiful. That preparation is nice if all one is eating is ribs. This is a typical Italian home-style preparation of ribs. These ribs are baked in a hearty tomato stock and are perfectly matched with polenta.

Ingredients

1 rack Baby back pork ribs, sliced into individual pieces
¼ cup House seasoning blend (see recipe)
¼ cup Extra virgin olive oil
2 cups Yellow onion, small diced
1 Tbl Garlic, minced
¼ cup Tomato paste
2 cups Dry red wine
1 – 28 oz. can whole peeled tomatoes, crushed by hand, with juice
2 tsp Kosher salt
1 tsp Fresh ground black pepper
1 recipe Polenta (see recipe)

Instructions

Preheat oven to 300.

Season the ribs with the house seasoning blend. Heat the oil in a large roasting pan over high heat. Once hot, sear the rib pieces on each side until browned. Do not overcrowd the pan. Work in small batches if necessary. Once browned, set the ribs aside and lower the heat medium-low. Add the onions and garlic and cook, stirring frequently, until softened, about 4-6 minutes. Add the tomato paste and stir constantly for 5 minutes so as not to scorch.

Deglaze the pan with the wine and reduce by half. Add the tomatoes, salt and pepper and continue cooking for 5 more minutes. Cover and place in the oven for 1 hour.

Serve over polenta.

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com