The first time I tasted my mother-in-law’s homemade Italian spaghetti, it was almost a religious moment. I observed as she meticulously rolled out and cut the pasta by hand and gently nestled each meatball into the sauce before serving generous portions to everyone.
Her grandfather had moved to the United States at the tender age of nine, and this heritage shines through every meal she has ever made for me. Although I haven’t mastered her sauce recipe, I’ve borrowed some of her secrets to infuse incredible flavor into marinara.
Simply Recipes / Jessica Furniss
My Mother-in-Law’s Secret Ingredient
She lets her sauce simmer on the stove for several hours with a surprising addition: country-style pork ribs. Now, I’ve started adding ribs to a jar of my preferred store-bought marinara in the slow cooker for a richer, more complex sauce that my partner believes rivals his mother’s—a truly flattering comparison.
I’m with the Simply Recipes team in endorsing store-bought marinara: Rao’s is top-notch. Editor Lucy Simon remarked, “It strikes a perfect balance of sweet, savory, salty, and tangy, with a robust texture that isn’t too greasy,” and I wholeheartedly agree! Rao’s is always my go-to choice, but if it’s out of stock, Classico Traditional is a solid, slightly sweeter second option.
Choosing the Right Ribs
When picking ribs for my sauce, I always opt for country-style ribs. Despite the name, these are actually cuts from the shoulder, dubbed ribs due to their rib-like texture and taste. They have just the right amount of fat to become wonderfully tender and flavorful after long hours in the sauce.
Simply Recipes / Jessica Furniss
Additionally, I always make sure they are boneless. Choosing boneless ribs makes for an easier Sunday cooking experience and eliminates the risk of any bones ending up in the sauce. While country-style ribs are typically boneless, it’s best to double-check to save yourself any potential hassle.
As the ribs cook, some fat will naturally surface. Skimming off most of this fat will ensure the sauce has the best possible texture.
Ways to Serve This Sauce
My preferred way to enjoy this rich sauce is over spaghetti, though it pairs well with other pastas like penne or fettuccine. We also like it less conventionally with cannellini beans mixed in and served alongside a hefty loaf of no-knead bread for dipping. The beans introduce additional fiber and a creamy taste. It’s equally delightful over wild rice or homemade polenta.
Additional Slow Cooker Recipes to Explore
- Slow Cooker Beef and Bean Chili
- Slow Cooker Taco Soup
- Slow Cooker Jambalaya
- Slow Cooker Sausage, Kale, and Potato Soup Recipe
Easy Sunday Sauce
Be sure to skim off any excess fat for the best flavor and texture in your sauce.
Keep Screen Awake
Ingredients
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1 pound country-style pork ribs (about 3 ribs)
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1 (24-ounce) jar marinara sauce, such as Rao’s
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1/4 cup water
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Salt and freshly ground black pepper, to taste
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Optional toppings: Parmesan cheese, basil, crushed red pepper flakes
Method
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Add the ingredients to the slow cooker:
Set your slow cooker to high, add the ribs, and pour the marinara sauce over them. Add about 1/4 cup water to the now-empty jar, swirl it around to pick up any remaining sauce, and pour the mixture over the ribs.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
