8 slices applewood smoked bacon, coarsely chopped
2 1/2 lbs country style pork ribs
salt and freshly ground black pepper
1 tbsp finely chopped garlic
1 large yellow onion, chopped
3/4 cup marsala wine
2 (14.5 oz) cans cannellini beans, drained
2 (14.5 oz) cans diced tomatoes with Italian seasoning (do not drain)
2 tbsp red wine vinegar
1/3 cup finely chopped flat-leaf parsley |
In a large skillet over medium heat, cook bacon, stirring, until just crisp, about 3-4 minutes. Remove bacon and drain on paper towels. Do not remove fat from pan. Increase heat to high. Season pork ribs with salt and pepper. Sear ribs in the bacon fat, turning, until browned on all sides. Remove ribs and set aside. Reduce heat to medium-low. Add onion and garlic to skillet and cook, stirring, until softened and fragrant, about 2-3 minutes. Deglaze skillet with marsala, scraping up all the browned bits from the bottom of the pan. Once marsala has reduced by about half, pour the mixture into a bowl and set aside.
In a crockpot, stir together cannellini beans, diced tomatoes, bacon, and marsala mixture. Add ribs, pushing down into the liquid and spooning some of the beans and tomatoes on top. Cover crockpot and cook for 3-4 hours on high or 6-8 hours on low.
Just prior to serving, stir in red wine vinegar. Garnish with flat leaf parsley. Serve over egg noodles, rice or polenta.
Makes 4 servings. |