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Braised Short Ribs Recipe with Spicy Tomato Sauce: Let the Kids Cook Monday!
Braised Pork Short Ribs with Tomato Sauce
Braised Short Ribs Recipe Rating
Cooking Short Ribs with Kids: Modifications
Cooking with kids often requires a few modifications to my cooking style. When I make our short ribs recipe, I usually braise the ribs and then add in each of the sauce ingredients directly to the pan. When cooking with small children, the recipe must be modified so that the kids stay away from the hot stove.
This recipe was extremely easy to modify, and actually made the cooking process easier in the long run. I simply had my four year old son add all the sauce ingredients to a large mixing bowl prior to braising the ribs. He was able to work on the counter (far away from any heat source), and I simply refrigerated the completed sauce mix until it was needed. When I was ready to make dinner, I simply braised the pork and then added in the ready-made sauce!
- One 28 oz. can tomato sauce
- 3 tablespoons lemon juice
- 4 teaspoons Worcestershire sauce
- 2 tablespoons dried parsley
- 2 leaves bay leaves
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon crushed red pepper flakes
- 3 cloves garlic, crushed
- 1 teaspoon dried thyme
- 1.5-2 pounds pork (or beef) short ribs
- 1 medium onion, cut into rings
- 1/2 cup red cooking wine
Preparing Braised Short Ribs with Spicy Tomato SauceClick thumbnail to view full-size
Spicy Pork Rib Recipe
- Add the tomato sauce, lemon juice, Worcestershire sauce, parsley, bay leaves, brown sugar, salt, red pepper flakes, garlic, and thyme to a large mixing bowl. Thoroughly combine the ingredients.
- Cut a medium onion into slices, and separate the slices into onion rings. Add the onion rings to the sauce. Refrigerate the sauce if you are not using it immediately.
- Heat 2 tablespoons canola oil (or olive oil) in a large stock pot until it faintly smokes. Braise the pork ribs (or beef ribs) about 2 minutes per side, until brown.
- Remove the pork ribs from the pot and set aside. Add 1/2 cup cooking wine to the pot to deglaze the pan (this will remove the brown crusty bits from the bottom of the pan).
- Once the pan has been deglazed, add the sauce mixture to the pan and return the short ribs to the pot.
- Bring the sauce to a boil, then cover the pot and reduce heat to low. Simmer for 2 1/2 hours over low heat.
- When the ribs are done, remove them from the sauce and serve with roasted potatoes, broccoli, or your other favorite side dishes!