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1 pound boneless pork ribs (often labeled country-style)
8 ounces tomato sauce
14 ounces diced tomatoes, drained
½ cup red wine
2 tablespoons olive oil
1 onion, roughly chopped
2 garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon chopped fresh oregano (or one teaspoon dried)
Salt and pepper to taste
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In the oven
Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork ribs and own on all sides. Preheat the oven to 300 degrees.
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Add the tomato sauce, diced tomatoes, red wine, onion, garlic, and red pepper flakes. Make sure the ribs are coated with sauce. Put the pan in the oven and cook for 3 to 3 ½ hours until the ribs are tender and easily fall apart. Sprinkle with salt, pepper, and fresh oregano.
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In the slow cooker
Combine all ingredients except for oregano in a large slow cooker. Cook on low for 8 hours. Sprinkle with salt, pepper, and fresh oregano.
