This warm recipe for Braised Pork Ribs, Sausage, and Beans over Polenta comes to us from Patrick Brys of the Brys Estate Vineyard and Winery.
Sausage, ribs and beans are braised in a rich tomato based sauce until moist and fork tender. Serve the meal in large bowls over a bed of creamy polenta. A perfect dish for a cold winter's night next to a roaring fire. Enjoy!
2010 Brys Estate Vineyard & Winery Pinot Noir
Ingredients For the Braised:
Ingredients For the Polenta:
- 1 - 28 oz can chopped tomatoes in juice
- 2 large carrots, diced
- 1 large red onion, diced
- 4 cloves of garlic, minced
- 6 fresh sage leaves, minced
- 6 links - mild or sweet Italian pork sausage
- 3 lb pork spare ribs, cut into individual ribs
- 2 - 15 oz cans Red Kidney Beans, drained & rinsed
- 1 - 15 oz can cannellini beans,drained & rinsed
- 1/2 cup dry red wine
- 3 cups water
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
Directions For the Braised Ingredients:
- 4 cups water
- 1 cup yellow cornmeal
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/2 stick butter
- 1 1/2 teaspoon salt
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add sausages and cook until brown on both sides, about 3-4 minutes per side. Remove sausages from the pot and set aside. Add ribs to the pot and cook until brown on both sides, about 4-5 minutes per side. Remove ribs and set aside with the sausages.
Deglaze the pot by adding the red wine and then stir with a wooden spoon, scraping up any browned bits in the bottom of the pot. Add the onion, carrot, and sage to the pot and continue to cook over medium heat until the onions begin to soften, about 5 minutes. Add the minced garlic and continue cooking until the garlic is fragrant but not brown, about 1-2 minutes more.
Add the chopped tomatoes and the juices from the can to the pot. Add the water, salt and pepper. Add the ribs, sausage, and any juices that have collected from the meat back to the pot. Stir to combine. Bring to a boil and then reduce the heat to low and simmer partially covered for 1 hour.
After 1 hour of cooking, add the beans to the pot, stir and bring the pot back to a simmer. Continue cooking for about 30 minutes more until the ribs are fork tender and the meat is nearly falling off the bone. While the ribs, sausage and beans are simmering away prepare the polenta.
Directions For the Polenta:
In a medium sized pot, bring the water and salt to a boil. Reduce heat to low and slowly whisk in the corn meal. Stir frequently until the polenta begins to thicken. Cover and continue cooking over low heat, stirring every 5 minutes or so, until the polenta is soft and smooth - about 30 minutes. Finish by stirring in the cheese and butter until melted.
Directions To Serve:
Put the polenta in the bottom of a large bowl, top with the ribs and sausage, then top generously with the beans and sauce.