Pork ribs with sauce

Stewed ribs or tomato ribs, a perfect second course for autumn and spring, very easy to prepare and with polenta, of course, they are a hearty and really delicious main course. Stewed ribs are very easy to prepare, you will only have to do two or three initial steps and then they cook by themselves without even looking at them but I assure you that they remain very soft and tasty and if the next day you have some sauce left over (in my opinion it is impossible but you never know) you can also season the pasta with it. So I made you a lot hungry, didn't I?

And now...

Well, fasten your apron...!

Ingredients

1 kg Pork ribs

600 ml Tomato puree

1 onion

1 sprig Rosemary

4 tbs extra virgin olive oil

1 tsp meat cube

Salt

Preparation

If you want your pork ribs to be super soft, you'll need to do this step first. Boil a pot of water and, when it boils, blanch the ribs for a few seconds. Drain the ribs and set aside. Finely chop the onion. Put the extra virgin olive oil in a saucepan and heat it, then add the onion and rosemary and sauté for a few minutes. Cook the pork ribs, browning them in oil for a few minutes and then add the tomato puree, the teaspoon of homemade vegetable stock cube, stir, lower the heat and continue cooking for about 45 minutes over low heat and with the lid on. When the ribs are cooked and soft, remove the sprig of rosemary, season with salt if necessary, add a little pepper and stir. Serve the stewed ribs always hot and, if desired, with polenta.

VARIANTS AND TIPS

You can add chili powder. Like all foods cooked in a pot, the next day they taste better.