FARGO — A beloved family tradition is being celebrated with the preparation of Sunday Gravy with Country Style Ribs, a dish steeped in rich flavors and history. The dish, which originated from the Sicilian culinary traditions of the Italian immigrant community, is a staple in many households, particularly among those with Italian roots.
In this case, it is the recipe passed down through generations in a family from Toronto, where the husband grew up in a Sicilian household. His mother’s Sunday Gravy continues to be a cherished meal, now enjoyed by his brother’s family as well. While the family typically embraces a variety of culinary experiences, this dish stands out as a weekly favorite due to its depth of flavor and comforting qualities.
Sunday Gravy, a North American term, refers to a slow-cooked tomato-based sauce often enhanced with bone-in cuts of meat such as ribs, shank, or oxtail. For this recipe, country-style ribs are highlighted, which are known for their robust flavors. The dish’s preparation is made even more special by a recent community event where a local resident won a generous supply of country-style ribs.
Last spring, the St. Elizabeth’s Spaghetti Dinner held in Dilworth provided a unique opportunity for the community. The event, which occurs every spring and fall, featured a raffle where attendees could win various prizes, including half a hog. The winner, who received over 10 pounds of country-style ribs, plans to use these flavorful cuts in the Sunday Gravy recipe.
The upcoming fall dinner on October 26 from 11 a.m. to 3 p.m. will see families gathering once again for this community tradition. While one family member will be away, the event promises some of the best spaghetti and meatballs available, along with a raffle that reportedly includes a cow as the grand prize.
Country-style ribs, though named for their rustic appeal, are actually thick cuts of pork taken from the shoulder or loin. They are best suited for a low and slow cooking method, which allows the connective tissues to break down, resulting in tender meat that easily falls off the bone. The Sunday Gravy recipe incorporates various additional ingredients that contribute to its rich taste.
In addition to the ribs, the recipe includes crushed and whole tomatoes, tomato paste, onion, garlic, and red pepper flakes, along with a bay leaf, seasoning, and an optional cup of dry wine—either white or red. The wine serves to enhance the sauce’s flavor and complexity, though it can be omitted if preferred.
The sauce requires approximately three hours to cook, ensuring that the ribs become tender and full of flavor. Once ready, the ribs are served alongside the sauce, which can also be paired with pasta or mashed potatoes, providing a versatile dining experience.
The preparation of Sunday Gravy with Country Style Ribs is not only straightforward but also yields a satisfying and hearty meal. One recent serving delighted the husband, who remarked, “This tastes just like my childhood,” as he enjoyed the dish with pappardelle pasta. Such feedback underscores the dish’s ability to evoke nostalgia and bring families together.
For those interested in trying this recipe, here are the essentials:
Sunday Gravy with Country Style Ribs
Serves: 6 to 8
**Ingredients:**
– 2.5 to 3 pounds country style ribs (bone-in)
– 1/4 cup extra-virgin olive oil, divided (more as needed)
– 1 medium onion, small-diced
– 5 cloves garlic, minced
– 1 pinch of crushed red pepper flakes
– 1 cup dry white or red wine (optional)
– 2 tablespoons tomato paste
– 1 28-ounce can whole peeled tomatoes
– 2 28-ounce cans crushed tomatoes
– 1 bay leaf
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1 sprig fresh basil
**Directions:**
Begin by trimming any excess fat from the ribs and patting them dry. In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the ribs until golden brown on both sides, approximately 4 to 5 minutes per side. If needed, add more oil for subsequent batches.
Once browned, remove the ribs and set them aside. In a large pot over medium-low heat, add the remaining olive oil and onions, cooking until soft and translucent, about 5 to 6 minutes. Stir in the garlic and red pepper flakes, cooking for an additional 2 minutes. If using wine, add it now and increase the heat to medium-high until the liquid reduces significantly, around 5 minutes.
Lower the heat again, stir in the tomato paste, and cook for another minute. Incorporate the whole tomatoes, crushing them gently, along with the crushed tomatoes. Return the ribs to the pot, add the bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to low, cover, and cook for 2.5 to 3 hours, stirring every 15 to 20 minutes.
To serve, remove the ribs and place them on a serving dish. Sprinkle fresh basil over the dish and serve with pasta or mashed potatoes topped with the sauce. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months, ensuring that the flavors can be enjoyed again.
This Sunday Gravy is a tribute not only to culinary tradition but also to family memories, making it a dish worth sharing and savoring. Buon appetito!
