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Tomato and Sage Baby Back Ribs
Single pork ribs are browned, then braised slowly in wine, vinegar and tomato with sage until the meat nearly falls off the bone. The sauce reduces to a rich, tangy coating; serve it with bread to mop up.
- YieldServes 4
- Hands-on30 min
- Total1 h 58 min
- Difficulty
Ingredients
- 1350 gpork baby back ribs, one full rack
- 2 tbspextra-virgin olive oil
- to tastesalt
- to tastefreshly ground black pepper
- 1 clovegarlic, peeled and finely chopped
- 6 leaveslarge fresh sage, coarsely chopped
- 80 mldry white wine, about 1/3 cup
- 45 mlred wine vinegar, about 3 tbsp
- 480 mlcanned whole peeled tomatoes, with their juice, about 2 cups
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