Slow Braised Ribs and Sausages in Roasted Tomato Sauce, is a great way to get maximum tenderness and immense flavors for a dish I know will be a family favorite. Come with me in the kitchen today, I am sharing a childhood memory and a favorite of mine, more so, I have a few surprises to make this dish extra tasty! Welcome!
Song of the day: "Oh Yeah" by Yello.
From memories to a delicious dish!
Sundays were always a special time in our families. I was usually an early riser even though Saturday nights late, and filled with entertaining and socializing! To this day I can still remember the aroma of sauce simmering nice and slow in the kitchen. My parents would be up early preparing for the elaborate Sunday lunch which my nonna would always come to.
My brother was a late sleeper. I was the first to the front lines of our Italian kitchen. For me, I could never resist taking the lid off the sauce pot and taking a deep breath in to inhale that lovely aroma. Those homegrown tomatoes, and more so, all that lovely meat simmering with it.
I don't know if any of you have had sauce sandwiches, but it is the most beautiful thing in the world. I would grab the wooden spoon and get right to the bottom of the pot where this rich pulp was sitting, and scoop some on a lovely slice of Pagnotta bread. Then I would sit and slowly bite in with my eyes closed, and feel the textures and flavors of this truly delicious Italian staple. Needless to say, when that sauce was ready, maybe some of the ribs or sausage may have gone missing. It was always a mystery where they went, however, I think the tomato stains on the corner of mine and my brother's mouths, told the story very well. Those were the days and today I am sharing my take on my childhood favorite Slow Braised Ribs and Sausages in Roasted Tomato Sauce!
Key Ingredients to make Slow Braised Ribs and Sausages in Roasted Tomato Sauce!
The base for this dish is the meat. However, more than that, we need a good sauce to tenderize and flavor that base. Here are some of the ingredients I used:
- Baby back ribs
- Italian sausage
- San Marzano tomatoes
- Red wine
- Garlic, basil
I did find some amazing roasted red tomatoes at our local organic market, that I was super excited about. You see, roasting tomatoes is a great way to get those natural sugars and flavors intensified, plus a little char which adds an interesting element to the profile. Perfect for my Slow Braised Ribs and Sausages in Roasted Tomato Sauce.
A sizzling pot of goodness!
I first started by sautéing the ribs and sausage with garlic, olive oil, red chili flakes, and the onion, however I put the onion in after the meat has cooked a bit. I always season a this point. A little salt and pepper goes a long way. When the sausages and ribs have some nice color from the caramelization, I add in the crushed San Marzano tomatoes, plus the roasted tomatoes that I pureed. Talk about deep rich flavors. I transfer this to a crock pot with a sprig or two of rosemary. For good measure I add in some red wine, you know, to kick it up a few notches.
Place it into a 350° F for about 35-40 minutes on the middle rack. Then I turn the oven down to 275° F and let that cook for another hour. This is really going to build lots of flavor and those ribs and sausages will be super tender!
Nothing but amazing aroma in this Slow Braised Ribs and Sausages in Roasted Tomato Sauce!
Talk about mouthwatering. This dish has such a lovely sweet, herbaceous aroma. I want to just dip some good Italian crusty bread right into it. Only one thing you have to do before serving is to get a spoon and skim off any excess oil from the top of the sauce. Slow braising the meat like this releases some of that fat. Once that is done, a little sprinkle of fresh chopped parsley, and you are so ready to serve this wonderfully tasting dish!
It's time to eat. Tutti a tavola a mangiare!
Take a look at these ribs and sausages. I love the rich color, and by the way my fork could not stay into the meat, tells me this is going to be a very tender moment!
I really do love cooking, however when it comes to this Slow Braised Ribs and Sausages in Roasted Tomato Sauce, muscle memory takes over and I am just digging right in! Don't you just love biting into a baby back rib and the meat just falls off the bone, then it melts in your mouth like butter! That is what is happening right now. Plus the rich flavor of that sauce is lingering with beautiful notes of rosemary and deep red wine. The sausage, tender, succulent and so flavorful, perfect with this rustic crusty bread, which absorbs the sauce wonderfully.
No sauce wasted here!
There was plenty of sauce leftover and we would not want that to go to waste. The next day we used it in a Fettucce pasta dish, and I have to tell you, it was absolutely incredible. Talk about an elevated ragu sauce! Yummy!
This Slow Braised Ribs and Sausages in Roasted Tomato Sauce is an incredible meal, similarly it makes for a very tasty pasta sauce. What more could you ask for. Give it a try, because, I know you will be delighted with the flavors and textures!
Check out some of our other tasty Italian meat dishes:
- Milk Braised Pork Shoulder with Carrots,
- Panino Salsiccia e Peperoni alla Brace, Grilled Sausage and Pepper Panini
- Panino Cotoletta (Italian Chicken Cutlet Sandwich)
Slow Braised Ribs and Sausages in Roasted Tomato sauce, a delectable mouthwatering dish that just defines loving tenderness and rich flavor! Slow cooking at its best with maximum results! Try it, you are going to love it!
- 1 lb (500 g) of baby back ribs individually cut
- 4 Italian mild sausages cut into bite size pieces
- 1 can San Marzano tomatoes pureed
- 1 Tbsp evo oil
- 2 cloves garlic whole
- 2 cipollini onions minced
- Pinch of red chili flakes
- 255 g roasted tomatoes pureed
- 1 sprig rosemary rosemary
- ⅓ cup red wine
- 2 Tbsp fresh chopped parsley
- In a large cast pot drizzle in olive oil, sprinkle in red chili flakes, and press and throw in garlic. Turn heat to medium to high.
- When garlic starts to sizzle place in ribs and sausages and sauté 2-3 minutes or until meat starts to brown. Add in minced onions and stir. Season with salt and pepper. Cook for another minute or so, or until onions soften.
- Pre-heat oven to 350 degrees F.
- Pour in pureed San Marzano and roasted tomatoes and stir. Grab a large crock pot or oven safe dish and place the sauce and meat into the crock pot. Add red wine and stir, then throw in a nice sprig of Rosemary. Cover and place in the pre-heated oven on middle rack. Cook for 40 minutes then turn heat down to 275 degrees F. Cook for an additional 60 minutes.
- Take out of oven, skim any excess oil from top. Plate and garnish with fresh chopped parsley.
- Ready to serve with some good crusty rustic bread.
You can use regular ribs or short ribs of your choice.
As for the sausage, I used mild, but if you want some heat, hot Italian will do the trick!
You will have sauce leftover. This would be great for a pasta dish like Rigatoni, Penne, or like we used, Fetucce!
- Category: Main
- Method: stove top/ oven
- Cuisine: Italian
Keywords: baby back ribs, tomato sauce, slow braised, roasted tomatoes, red wine, Italian cuisine, Italian comfort food, garlic, rosemary,