Braised Ribs with Italian Sausage and Beans in Tangy Tomato Sauce
Braised ribs with Italian sausage combines tender ribs and sausage are simmered with cannellini beans in a flavorful tomato sauce with herbs. Serve with crusty bread and you've got a full meal.
Servings: 6
Ingredients
- 1/4 cup olive oil
- 1 pound Italian sausage with fennel
- 1 pound hot Italian sausage
- 2 pounds baby back ribs cut into 2 bone sections
- salt and pepper to taste
- 1 large onion sliced
- 1 teaspoon crushed hot red pepper flakes
- 1 cup low sodium chicken stock
- 2 28-ounce cans plum tomatoes hand crushed or blender pulsed
- 1 tablespoon chopped fresh rosemary leaves
- 2 teaspoons sugar optional
- 1/4 cup balsamic vinegar
- 2 16-ounce cans cannellini beans drained
- 3 tablespoons minced flat-leaf Italian parsley for garnish
Instructions
- Preheat oven to 300°F. Season the ribs with salt and pepper on all sides.
- Heat a large oven safe pot or Dutch oven to medium heat with the olive oil. Add the sausage and cook for a few minutes per side or until they begin to brown and release some of their fat. Remove the sausage to a plate and tent with foil to keep warm. Add the ribs and brown on all sides then remove to the same plate with the sausage.
- Add the onions to the pot along with a pinch of salt. Cook until soft and translucent then add the hot red pepper flakes and cook for another 30 seconds.
- Add the stock and turn the heat to high. Scrape the bottom of the pot with a wooden spoon to dislodge the brown bits. Add the tomatoes and bring to a lively simmer.
- Turn off the heat and return the sausage and ribs to the pot. Mix in the balsamic vinegar, sugar, and rosemary and cover the pot with a tight fitting lid. Place the pot in the oven and let cook for 90 minutes.
- Remove the pot from the oven and mix in the beans. If the sauce is too thick, add a 1/2-1 cup of water. Return to the oven, uncovered, and braise for another 30-60 minutes or until the ribs are fork tender.
- Remove the pot from the oven and remove some of the fat with a spoon or by blotting with paper towels. Mix in the parsley. Serve with crusty bread. Enjoy!
Notes
- Herbs. Rosemary gives a great flavor to this dish but you can use different herbs such as thyme or oregano if you like.
- Ribs. Baby back or spared ribs can be used. Spare ribs will take longer to turn tender and will add about 60-90 minutes of cooking time. If using spare ribs, leave them covered for an extra hour during the braising process before uncovering the pot.
- Sausage. Any type of Italian sausage can be used.
- Sugar. Sugar is optional but it helps balance out the vinegar and is recommended.
- Leftovers. Braised Ribs and Italian Sausage can be saved in the fridge for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Calories: 1202kcal | Carbohydrates: 60.8g | Protein: 66g | Fat: 77.8g | Saturated Fat: 23.5g | Cholesterol: 228mg | Sodium: 1333mg | Fiber: 9.2g | Sugar: 43g | Calcium: 141mg | Iron: 5mg
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