Pork Country Ribs Salt And Black Pepper Olive Oil Yellow Onion Carrots
Gather and prep all ingredients. Separate the ribs into individual pieces if not already, and then pat them dry with a paper towel. Sprinkle all sides of the ribs with salt and black pepper.
Heat oil in a or heavy-bottomed pot or large Dutch oven over medium heat. Carefully add as many ribs as will fit on the surface of the pot and sear them on multiple sides until brown, about 3 minutes per side.
Add the onions, carrots, celery, garlic, crushed red pepper and fresh basil and stir to coat with the fat. Reduce the heat to medium-low and cook until the vegetables have mostly softened, about 6 to 8 minutes, stirring occasionally.
Pour the wine in and deglaze the pan, scraping up all the browned bits.
Add the tomatoes, ½ can water, salt, dried oregano and ground black pepper and stir until all ingredients are well-combined.