-
1
Preheat the oven to 350 degrees F.
-
2
Pat the ribs dry and sprinkle with salt and pepper.
-
3
Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed.
-
4
Remove the ribs and set aside.
-
5
Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
-
6
Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes.
-
7
Add the garlic and cook until fragrant, about 1 minute.
-
8
Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
-
9
Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.
-
10
Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs.
-
11
Bring the pan to a simmer, cover and place in the oven.
-
12
Braise until the meat is tender, about 1 1/2 hours.
-
13
During the last half hour, uncover to allow the liquid to reduce and the pork to brown.
-
14
Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.
-
15
Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
-
16
In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta.
-
17
Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free.
-
18
Boil for 2 to 3 minutes.
-
19
Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
-
20
Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan.
-
21
Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
