Patrick made this and said it was delicious. I’ve made a few changes, of course.
1 1/4 lb pork spare ribs
1/4 c butter
1 onion, chopped
2 garlic cloves, chopped
3/4 c red wine
14 oz can tomatoes
1 fresh chile, seeded and chopped
6 fresh basil leaves, chopped + more to garnish
1 pkt Goya chicken flavor cubitos en polvo
1 tbl red wine vinegar
(1 tbl tomato paste)
Salt and pepper
Saute onion and garlic in butter for 10 minutes. Add the ribs and wine and cook until wine is evaporated. Add tomatoes, chile, and basil, Goya, and pepper. Simmer over low heat for 1 hour, adding water if it starts to dry out, or until meat starts to fall off the bone. Add vinegar. Taste and add salt if needed. If sauce hasn’t thickened enough, add tomato paste and cook another 5-10 minutes. Serve garnished with more fresh basil on polenta (or mashed potatoes).