Tuscan Spare Rib & Cabbage Braise

Ellbee’s Garlic Kitchen Box

Tuscan Spare Rib & Cabbage Braise

This heritage-style one-pot supper turns tender ribs, mellow cabbage, and buttery potatoes into a bowl that tastes like it has been passed down for generations. Tuscan garlic and a bright finish of balsamic keep the rich broth balanced from first spoonful to last.

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Total Time 2 45

Servings: 6 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

2.5 pounds meaty pork spare ribs, cut into sections
1.5 tablespoons Ellbee's Tuscan Gourmet Garlic
1 tablespoon Ellbee's Bacon Organic Olive Oil
1 tablespoon Ellbee's Tomato Basil Balsamic Vinegar
1 medium yellow onion, sliced
4 cups low-sodium chicken broth
1 pound baby Yukon Gold potatoes, halved
0.5 head green cabbage, cut into thick wedges
3 each carrots, cut into chunks
kosher salt and black pepper, to taste

Method

Heat a Dutch oven over medium-high heat. Rub the ribs with Tuscan Garlic, salt, and pepper, then brown them in the Bacon Olive Oil on all sides. Transfer the ribs to a plate.
Add the onion to the pot and cook for 3 minutes. Stir in the broth and Tomato Basil Balsamic, scraping up every browned bit from the bottom.
Return the ribs to the pot, cover, and simmer gently for 1 hour 45 minutes. Add the potatoes, cabbage, and carrots, cover again, and cook 30 to 40 minutes longer until the ribs are tender and the vegetables are silky.
Taste the broth, adjust with salt and pepper, and ladle the ribs and vegetables into wide bowls with plenty of broth.

Notes

Time: 165 min

Kitchen tip: This braise tastes even more developed on day two. Chill it overnight, skim any firm fat, then reheat slowly for an effortless leftover dinner.

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