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2 large carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 medium onion, thinly sliced
1 clove garlic, minced
4 pounds meaty pork spareribs or baby back ribs,cut into pieces of 3 to 4 ribs each
2 (8-ounce) cans tomato sauce
1/2 cup beef broth
1-1/2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 tablespoons flour
Cooked egg noodles or pasta of your choice
1. In a large slow cooker, combine the carrots, celery, onion, and garlic. Place the meat over the vegetables, overlapping as necessary,
2. In a medium bowl, stir together the tomato sauce, broth, vinegar, oregano, thyme, and salt. Pour the mixture over the ribs, then cover and cook on low until the meat is tender and begins to separate from the bone, 6 to 8 hours.
3. Using a slotted spoon, remove the ribs from the sauce and let them cool slightly. Remove the meat from the bones and shred it.
4. In a small cup, whisk together the flour and water until smooth. If needed, skim the fat from the pot, then stir the mixture into the sauce. Increase the heat to high and cook uncovered, until thickened, about 15 minutes. Stir in the meat, and heat 5 minutes more. Serve the ragu over egg noodles or pasta.
Nov 17th 2013
If I wasn't so tired I would make this right now! I was considering buying a slow cooker already but now I will for sure.