Preheat the oven to 325 degrees . In a Dutch oven, heat 1 tbsp. EVOO over high. Season the ribs with salt and pepper and cook, turning, until browned, 8 to 10 minutes. Transfer to a plate.
Discard all but 2 tbsp. grease. Add the onion and garlic and cook over medium, 4 minutes. Add 1 cup water and stir, scraping up any browned bits. Add the cola and ribs. Bring to a simmer, then cover; transfer to the oven and roast until tender, about 3 hours.
In a skillet, heat the remaining EVOO over medium. Add the kale and 1 cup water; cover and cook, 10 minutes. Uncover and cook over high until pan is dry, 2 minutes. Season. In a saucepan, bring 3 cups water to a boil. Add the polenta and cook, whisking, 2 minutes. Remove from heat, stir in the cheese and season.
Transfer the ribs to a plate. Skim the fat from the sauce and discard; simmer the sauce over medium-high until reduced, 8 to 10 minutes. Stir in the vinegar; season. Serve the ribs with the polenta, sauce and kale.
Tip Break It Down: If you don't want to serve the ribs on the bone, pull off the cooked meat and pile it on the polenta.
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|Serving Size: 1 Serving (822g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 145 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 22.4mg||7 %|
|Sodium 180.2mg||6 %|
|Potassium 412.1mg||11 %|
|Total Carbohydrate 61.8g||18 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 59.5g|
|Protein 12.1g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 434
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