Ingredients
3 tablespoons olive oil, divided3 pounds bone-in country-style pork ribs1 medium onion, chopped3 to 5 garlic cloves, minced2 cans (28 ounces each) crushed or diced tomatoes, drained1 can (14-1/2 ounces) Italian diced tomatoes, drained3 bay leaves2 tablespoons chopped fresh parsley2 tablespoons chopped capers, drained1/2 teaspoon dried basil1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme1/2 teaspoon crushed red pepper flakes1/2 teaspoon salt1/2 teaspoon sugar1 cup beef broth1/2 cup dry red wine or additional beef brothHot cooked pastaGrated Parmesan cheese, optional
Preparation
In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown pork ribs in batches; transfer to a 6-qt. slow cooker.
Add remaining oil to Dutch oven; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Pour in broth and red wine; bring to a light boil. Transfer to slow cooker. Cook, covered, until pork is tender, about 6 hours.
Discard bay leaves. Remove meat from slow cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.
