Number of servings:
2
Preparation time:
50 minutes
1. Vegetable Base: Dice the zucchini, eggplant, bell pepper, and onion. Sauté them in olive oil with the minced garlic until the vegetables are tender.
2. The Puree: Reserve a few whole pieces of the sautéed vegetables for the final garnish. Blend the remaining vegetables with the tomato passata until completely smooth.
3. Searing: In a very hot skillet, sear the organic pork ribs on both sides until they develop a deep, golden-brown crust.
4. Braising: Transfer the meat to a pot, pour in the broth (or water), and simmer covered until the pork is tender.
5. The Reduction: Pour the blended vegetable puree and the BBQ sauce into the pot with the ribs.
6. Finishing: Simmer uncovered until the sauce reduces, becoming thick, glossy, and thoroughly coating the meat.
7. Serving: Plate the ribs and garnish with the reserved whole vegetable pieces.
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