Italian Country Style Ribs

I added onions when browning ribs. Cut ribs into bite size pieces. Used Bertolli Vodka sauce and store brand marinara sauce and penne pasta. Threw in some 4 cheese Italian cheese blend when it was all done and it was sooo good!!!! I always make a lot so I can freeze and have a couple extra dinners.

This was a hit. Baked in oven at 345 for 1 hour. Added Marsala and finely sliced onions.

Great recipe. I always use 1/2 jar spaghetti sauce and 1/2 jar of hickory smoked BBQ sauce. A little more of a BBQ flavor. I baked mine in the oven 200 uncovered 6 hours. Perfect

I made this tonight & thought it was delicious! I only used 4 ribs & about 1/3 jar of sauce, so I added a can of diced tomatoes and sauteed mushrooms YUM! It was quite good! I’ll certainly be making this again

This recipe was super simple and was a big hit, will definitely put this dish in rotation.

I was looking for something different to make for dinner and I had the ribs in the freezer. From the recipe I didn’t think it would be as good as it turned out to be and it could not have been simpler to prepare. I ended up making them in my cast iron Dutch oven and putting them in the oven at 325 for an hour. It is a definite keeper recipe. Delicious!

I decided to make this because it scored so very high by so many people! Once I started the dish cooking, I went back to thoroughly read reviews. I SO wish people would stop giving recipes super-high reviews when they changed almost everything about it! This recipe takes pork ribs and jarred spaghetti sauce, basically poaching the meet in one hour.

Very good. I’ve made it with beef short ribs, as well as, country style pork ribs. I add a cup of red wine to the pasta sauce and use pearl onions and sliced fresh mushrooms.I prefer to serve it with polenta as a topping/side dish.

Talk about easy and delicious. I threw these in the crock frozen, covered with a cheap jar of sauce, added sliced onions, some oregano, and garlic powder. Let these babies cook for around 6 hours. My hubby and 2 year old gobbled them up, so this was a big win. I wanted something different then just the normal bbq version and these hit the spot. Served with penne pasta and garlic bread. Thanks for the great recipe!

easy, tasty, tender. took many liberties with the quantities. i had 2 lbs boneless ribs, a small jar of spaghetti sauce so i added equal amount of water. it was just fine with these changes. gonna try it again, but maybe use a briny fluid, like sauerkraut juice.

No huge complaints, just could have been spicer. But will try a different spaghetti sauce next time.

Easy and satisfying. Using 1/2 recipe quantities, I cut off the large fat pieces and cut the ribs into approximate 2″ x 2″ or smaller pieces. Added red wine, replacing the water, and raw green beans (1 lb) and carrots 4 large, 1″ lengths & 1/2″ wide). Cooked in a large cast iron 3 qt casserole (11.5″ diameter x 2″ deep, AKA 12″ skillet without a handle.

This was really tasty. Reminded me of the yummy Swiss steak, my mom use to make when I was a girl. I cooked them in a crock pot until tender, then removed meat from bones and returned to crock pot with some more spaghetti sauce and heated through. Then served it over cooked egg noodles. I followed the advice and added bell pepper , onion, garlic and mushrooms. Very tasty. Will definitely make again. Thank you!

This is now in regular rotation at my house. With 3 kids, I need some easy recipes that don’t take a lot of prep. One of our favorite renditions is to sub jarred Tikka Masala sauce. I add a bit of cream or sour cream in the last 15 min and serve over basmati rice.

WOW..knocked me off my socks. I ate it for dinner, woke up and had more for breakfast..MAKE THIS!!

loved this as a base recipe & expanded upon it. Used many suggestions from other reviewers added sliced mushrooms,chopped onion,chopped red pepper along w/diced tomatoes , tomato paste, basil minced garlic & oregano added wine in lieu of water. like more sauce vs less. after an hour covered I then let simmer additional time to thicken up. again great recipe to get creative with

Easy to make. You definitely need a large frying pan. I would have preferred the ribs were baked that fried.

Ok maybe a few modifications…. used leftover baby back ribs already cooked with barbeque sauce still on them, 1 can tomato sauce, 1 can crushed tomatoes, 2 beef bullion cubes, 1/2 onion, 3 cloves garlic, 2 bay leaves, 2 tsp oregano, 3 carrots. Throw it all in the pot and simmer (covered) for an hour. I cook like my Hungarian father in law, open the fridge and throw it in!!!

super easy, pork came out very tender.

I put the sauce on angle hair pasta…everyone loved it and the ribs were tender and juicy… I will certainly make this again.

Really enjoyed this, I must say! So easy as I made it in the crockpot and it smells yummy. The following adjustments were made to the tecipe: Ribs were seasoned with seasoning salt, pepper, & garlic powder and then browned in the oven at 350F for an hour. Meanwhile, I sautéed in olive oil half an onion, half green and half yellow pepper till onion was opaque and then added that to the crockpot along with 2 jars of spaghetti sauce. Mixed this well and when the ribs were browned, I added them to the crockpot, ensuring each rack section was coated well with sauce. Here’s where I made my only faux past when I cooked them too long (7 hrs. on low). The rib meat fell right off the bones when I attempted to remove them! Next time I will adjust the time to 4 or 5 hrs. About 20 minutes before serving I added parmesan cheese to the sauce to taste. Served over fetticini noodles, our Italian guests LOVED it claiming it was very close to his mom’s!! Will def make again!