Ribs Agrodolce {Sweet & Sour Ribs}

Those of you who read my blog know i’m kind of obsessed with Italian food, in particular Carrabba’s Italian Grill, which I think is some of the BEST Italian food there is. Everything I have ever tried at the restaurant, or made at home from their cookbook has been AMAZING, and these sweet & sour ribs are definitely no exception! Usually i’m not a big fan of ribs: they tend to be either fatty and oily or dry and over-cooked, and they’re just so heavy, messy, and “manly,” but this recipe cooks them to spot-on perfection, and I promise, they’re unlike any ribs you have ever had before! I <3 this recipe.

5 lbs baby back ribs
4 tsp grill seasoning: {kosher salt, black pepper, garlic powder, onion powder and cayenne}
2 tablespoons unsalted butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, minced
1/2 lemon, grated zest
2 cups red wine
2 cups chicken broth
1 can (14.5 oz) diced tomatoes in juice
2 tablespoons fresh parsley, finely chopped
1 1/2 teaspoons basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 bay leaf
1/3 cup plus 1 tablespoon balsamic vinegar
1/4 cup sugar
salt and freshly ground black pepper
1 scallion, white and green parts, thinly sliced 

Position a broiler rack about 8 inches from the heat and turn the temperature on high.  Season the ribs with the grill seasoning.  Place the ribs on a lightly oiled baking tray and sear both sides of the ribs turning once this should take about 8 minutes.

Preheat the oven to 300 degrees.  Melt the butter in a large skillet over medium heat.  Add the carrot, onion, celery, garlic and lemon zest.  Cook, stirring occasionally for about 5 minutes until the vegetables are soft.  Add the broth, wine, tomatoes with juices and all the spices.  Bring to a boil over high heat. Place the ribs in a roasting pan and pour the sauce over the ribs.
Cover the pan tightly with aluminum foil.Bake for about 75 minutes until the ribs are tender.  Transfer the ribs to a large rimmed baking sheet and let cool.

To make the sauce, discard the bay leaf,  In batches puree the liquid and vegetables from the pan in the blender and transfer back into the roasting pan.  Stir in vinegar and sugar.  Bring to a boil over high heat.  Cook for about 15 minutes until the sauce reduces by half.  Transfer the sauce to a bowl.

Turn the broiler back up to high and brown the ribs again on both sides brushing generously with the sauce while they cook. Transfer ribs to a platter and garnish with scallions.
SONY DSCServe on a bed of mashed potatoes, or alongside house fries.


I hope you love this recipe as much as I do! Even though my pictures don’t do the dish justice, these are seriously some of the best ribs I have ever eaten in my entire life!

Enjoy guys!
<3 Sarah