FARGO — Sunday Gravy, a beloved dish steeped in tradition, combines rich flavors and family memories, particularly for those with Italian heritage. In many households, this tomato-based sauce is slow-cooked with various meats, creating a comforting meal that evokes nostalgia. One such recipe features Country Style Ribs, a variation that has captured the attention of many home cooks.
Growing up in a Sicilian household in Toronto, my husband, Tony, fondly recalls his mother’s Sunday Gravy, a tradition that continues with his brother’s family. While our culinary routine often includes diverse dishes, I find it hard to resist the hearty appeal of Sunday Gravy with Country Style Ribs.
Sunday Gravy is a North American term for a tomato sauce that typically includes a bone-in cut of meat. While my mother-in-law uses baby back ribs for her version, I prefer the robust flavor of country-style ribs. These thick, meaty cuts come from the shoulder or loin of the pig and are ideal for slow cooking, as they become tender and flavorful over several hours.
Last spring, I had the fortune of winning half a hog at St. Elizabeth’s Spaghetti Dinner in Dilworth, Minnesota. This community event is held every spring and fall, and the prize included over 10 pounds of country-style ribs. While I will miss the upcoming fall dinner on October 26, Tony plans to attend, and I encourage others to join for what is often touted as having some of the best spaghetti and meatballs around.
To prepare the Sunday Gravy, the process begins with trimming any excess fat from the ribs and patting them dry. The ribs are then browned in a large pan with olive oil until golden on both sides, taking about 4 to 5 minutes per side. Once browned, set the ribs aside.
Next, in a separate pot over medium-low heat, olive oil is heated again, followed by adding diced onions. These are cooked until soft and translucent, typically around 5 to 6 minutes. Minced garlic and crushed red pepper flakes are added for an additional 2 minutes before introducing optional wine to elevate the sauce’s flavor profile.
The next steps involve adding tomato paste, whole peeled tomatoes, and crushed tomatoes, followed by the previously browned ribs. The mixture should reach a boil before being reduced to a simmer. It is essential to cover the pot while allowing the sauce to cook for approximately 2.5 to 3 hours, ensuring the meat becomes incredibly tender.
Once finished, the ribs are removed from the sauce and served with fresh basil sprinkled on top. The sauce pairs beautifully with pasta or mashed potatoes, making for a filling and satisfying meal.
My recent attempt at this dish left Tony reminiscing about his childhood as he enjoyed the meal served with pappardelle pasta. Hearing him say, “This tastes just like my childhood,” was a gratifying moment.
This Sunday Gravy with Country Style Ribs is not only easy to make but also brimming with flavor. It serves 6 to 8 people, making it perfect for family gatherings or cozy dinners. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months, ensuring that this culinary tradition can be enjoyed again and again.
Embrace the warmth and depth of flavor that this dish brings to the table. Buon appetito!
