Bring some rustic charm to the dinner table with this simple dish from Fresh series 3.
In a large braising pot, over medium high heat, cook bacon until crisp. Remove cooked bacon to a paper towel lined plate, leaving fat in pan.
Sear pork ribs over high heat until brown and remove from pan. Reduce heat to medium and add onion and carrot, cooking until onion is translucent, about 5 minutes. Add garlic and cook one minute more. Add bay leaves.
Tie thyme, oregano and parsley stems together with string and add to pot, tying one end of the string to the handle of the pot. Add Marsala, tomato and chicken stock and return to a simmer.
Add ribs back to pot, cover and gently simmer for about 2 hours, turning ribs occasionally. Skim off any excess fat. Stir in capers, add back cooked bacon and season to taste.
Stir in parsley immediately before serving.
Alternatively, ribs can be covered once at a simmer, then cooked in a 350 °F oven for 2 ½ hours.
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