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Rib Renaissance

Braised Baby Back Ribs in Tomato-Olive Sauce with Provencal Vegetable Stew

2 hours 30 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take

This Mediterranean dinner brings Southern France to your table: fall-off-the-bone baby back ribs slow-braised in a tangy tomato and olive sauce, nestled beside a rustic vegetable stew. You'll master the gentle art of braising and discover why olives are secret umami bombs.

Equipment needed
  • Dutch oven

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 325°F.
  2. 02
    Pat the baby back ribs dry and season all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.
  3. 03
    Heat 2 tablespoons olive oil over medium-high in a Dutch oven. Sear the ribs in batches until browned on all sides, about 5 minutes per batch. Transfer to a plate.
  4. 04
    Reduce heat to medium and add 1 tablespoon olive oil, the diced onion, carrot, and celery. Cook, stirring often, until softened and golden, about 7 minutes.
  5. 05
    Stir in the minced garlic and tomato paste, cooking until fragrant and the paste darkens, about 2 minutes.
  6. 06
    Pour in the white wine and scrape up any browned bits from the pot. Let it simmer until reduced by half, about 3 minutes.
  7. 07
    Add the crushed tomatoes (with their juices), chicken broth, bay leaf, and thyme. Stir to combine.
  8. 08
    Return the seared ribs (and any juices) to the pot, nestling them into the sauce.
  9. 09
    Cover and transfer the Dutch oven to the oven. Braise for 1 hour 30 minutes, until the ribs are tender but not yet falling apart.
  10. 10
    Remove the pot from the oven. Scatter in the eggplant, red bell pepper, zucchini, and kalamata olives. Stir gently to combine.
  11. 11
    Cover and return to the oven for 30 minutes more, until the vegetables are soft and the ribs are fork-tender.
  12. 12
    Discard the bay leaf and thyme sprigs. Taste and adjust seasoning with more salt and pepper if needed.
  13. 13
    Stir in the lemon zest and juice, and sprinkle with chopped parsley just before serving.
  14. 14
    Serve the ribs atop the vegetable stew, spooning plenty of sauce and olives over each portion.

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