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Vranac Wine-Braised Pork Ribs
Tender pork ribs slow-braised in rich Vranac wine, a signature Montenegrin red, with aromatic herbs and vegetables, resulting in a deeply flavorful and fall-off-the-bone dish.
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- 1.5 kg Pork ribs(St. Louis style or baby back ribs)
- 750 ml Vranac wine(Dry Montenegrin red wine)
- 2 medium Yellow onions(chopped)
- 2 medium Carrots(chopped)
- 2 medium Celery stalks(chopped)
- 4 cloves Garlic cloves(minced)
- 2 tbsp Tomato paste
- 500 ml Beef or pork broth
- 2 pieces Bay leaves
- 2 sprigs Fresh rosemary sprigs
- 3 sprigs Fresh thyme sprigs
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Preheat oven to 160°C (320°F). Season pork ribs generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear ribs on all sides until browned. Remove ribs and set aside.
- 3
Add chopped onions, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.
- 4
Stir in minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
- 5
Pour in the Vranac wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly for about 5 minutes.
- 6
Return the ribs to the pot. Add beef or pork broth, bay leaves, rosemary, and thyme. The liquid should come about halfway up the ribs.
- 7
Bring the liquid to a gentle simmer, then cover the pot tightly and transfer to the preheated oven.
- 8
Braise for 3 hours, or until the ribs are very tender and almost falling off the bone. Check periodically and add more broth or water if the liquid level gets too low.
- 9
Remove ribs from the pot. If desired, strain the braising liquid, skim off excess fat, and reduce on the stovetop to create a sauce. Season sauce to taste.
- 10
Serve ribs with the reduced sauce, accompanied by mashed potatoes or crusty bread.
ð¡ ããã®ã³ã
- âUsing a good quality Vranac wine is essential for the flavor.
- âDon't rush the braising process; low and slow is key for tender ribs.
- âFor a richer sauce, you can add a tablespoon of butter at the end.
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- Add a pinch of smoked paprika for a smoky depth.
- Include a few dried prunes or figs in the braising liquid for a touch of sweetness.