4 pounds country-style pork ribs
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
2 medium onions, peeled and chopped
2 large garlic cloves, peeled and chopped
1/2 cup dry white wine
2 tablespoons tomato paste
1 cup tomato puree
1 teaspoon dried oregano
4 medium red bell peppers, stemmed, seeded and cut in 1/2-inch slices

Pat the ribs dry and sprinkle them with the salt and pepper to taste. In a large skillet, heat the oil over medium heat. Add as many ribs as will fit without crowding. Cook meat, turning occasionally, until nicely browned on all sides. Place browned ribs in slow cooker. Repeat until done.

Add the onions and garlic to skillet and cook 5 minutes or until softened. Stir in the wine and tomato paste and cook, scraping bottom of pan, until liquid begins to simmer. Stir in the tomato puree, oregano and more salt and pepper to taste.

Scatter the peppers over pork in slow cooker. Pour sauce over meat. Cover and cook on low for 6 hours or until meat is tender and coming away from bones. Discard any loose bones and skim off fat.

Makes 6 servings.

— Recipe from Michele Scicolone, author of "The Italian Slow Cooker" (Houghton Mifflin Harcourt 2010, 240 pp., $22).