Rib-Italian Job
Smoked Baby Back Ribs Shredded into Tomato Ragu over Creamy Polenta
3 hours 45 minutes
Serves 4
DinnerItalian
Herb's take
We’re taking Italian comfort on a joyride with smoky baby back ribs, slow-cooked and shredded into a rich tomato ragu, then ladled over a cloud of creamy polenta. You’ll learn how smoke transforms meaty cuts into something worthy of Nonna’s Sunday table (and how to turn your smoker into a ticket to Umbria).
Equipment needed
- Smoker
- Dutch oven
Ingredients
Yield
4
Instructions
- 01Preheat your smoker to 250°F using a mild wood like cherry or apple. Pat the baby back ribs dry, then rub both sides with 2 teaspoons kosher salt, 1 teaspoon black pepper, and 2 teaspoons smoked paprika.
- 02Place the ribs bone-side down in the smoker. Smoke for 2 1/2 hours, until the meat is tender and just starting to pull away from the bones.
- 03While the ribs smoke, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery. Cook, stirring often, until very soft and golden, about 10 minutes.
- 04Add the minced garlic and tomato paste. Stir until fragrant and the paste darkens slightly, about 2 minutes.
- 05Pour in the red wine. Scrape the bottom to deglaze, loosening up any browned bits. Simmer until the wine is mostly evaporated, about 2 minutes.
- 06Add the crushed tomatoes, bay leaf, thyme sprigs, and chicken broth. Bring to a simmer, then reduce heat to low. Cover and let it gently bubble while the ribs finish smoking.
- 07When the ribs are done, let them cool slightly. Strip the meat from the bones and shred into bite-sized pieces.
- 08Add the shredded rib meat to the simmering sauce. Cover partially and let the ragu bubble gently for 30-40 minutes, stirring occasionally, until thick and rich. Remove bay leaf and thyme stems. Adjust salt and pepper if needed.
- 09Meanwhile, bring 2 cups milk and 2 cups water to a boil in a medium saucepan. Whisk in the polenta in a steady stream, stirring constantly to prevent lumps.
- 10Reduce heat to low and cook, stirring frequently, until the polenta is soft and creamy, 25-30 minutes. Stir in 3 tablespoons butter and 1/2 cup Parmesan cheese.
- 11Spoon the creamy polenta onto plates or wide bowls. Top generously with the rib ragu. Drizzle with olive oil and scatter fresh basil and more Parmesan on top. Serve hot and dig in.
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