🍖 Nonna Pia’s Slow-Cooked Ribs in Sauce – Fall-Off-the-Bone Flavor, Italian Style
When Nonna Pia made her slow-cooked ribs in tomato sauce, the whole neighborhood could smell the magic simmering from her stovetop. These tender, meaty pork ribs, gently braised in her signature tomato sauce, weren’t just food — they were a celebration of patience, tradition, and family love.
She’d start early in the morning, browning the ribs just right before tucking them into her slow-simmered sauce where they’d bubble away for hours — soaking in flavor, falling apart with a fork. The result? A rustic, mouthwatering dish where the sauce becomes richer thanks to the ribs, and the ribs absorb all the garlicky, herby goodness of the sauce.
Nonna often served this dish ladled over rigatoni or with crusty bread to mop up every last bit of the savory sauce. No fancy ingredients — just simple, soulful cooking the way it was meant to be.
🍅 Nonna Pia’s Slow-Cooked Ribs in Sauce
🧂 Ingredients:
- 2½–3 lbs pork ribs (cut into 2–3 rib sections)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 4 garlic cloves, sliced
- 1 small onion, chopped
- 2 cans (28 oz) crushed San Marzano tomatoes
- 1 tsp sugar
- ½ tsp red pepper flakes (optional)
- Fresh basil or parsley for garnish
🍳 Instructions:
- Season and brown the ribs:
Season ribs with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown ribs on all sides (about 8–10 minutes). Set aside. - Sauté aromatics:
In the same pot, lower heat. Add onion and garlic; cook until soft and fragrant. - Build the sauce:
Add crushed tomatoes, sugar, red pepper flakes, and salt. Stir well. - Slow cook:
Return ribs to the pot, nestling them into the sauce. Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours, stirring occasionally, until ribs are fall-off-the-bone tender. - Serve:
Remove ribs carefully. Spoon sauce over pasta, polenta, or enjoy as-is with rustic bread. Garnish with fresh basil or parsley.
