Spicy Pork Ribs With Garlic And Tomatoes - cooking recipe

Ingredients

2 (3 lb) st. louis-cut pork rib racks, see Note
coarse sea salt or kosher salt
fresh ground black pepper
2 (28 ounce) cans plum tomatoes
1/4 cup fresh basil leaf, plus additional chopped basil for garnish
1/2 lb bacon, diced
10 garlic cloves, coarsely chopped
3 red onions, sliced
2 1/2 cups dry white wine
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar
4 teaspoons crushed red pepper flakes

Preparation

Preheat oven to 350 degrees.
Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and scatter basil on top.
In skillet over medium-high heat, saute bacon until slightly crisp, about 4 minutes.
Add half the garlic and all the onions and cook until browned, about 7 minutes.
Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2 to 3 hours. Transfer ribs but not sauce to a plate.
Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly golden, about 2 minutes.
Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with more basil, if desired.