Pork Spare Ribs COSTESINE IN TECIA

 Gourmet’s Adventures with Ruth

By Enrica Rocca,
Venice, Italy

Serves 4 

These are so simple but AMAZING. 

Ingredients 

  • 2 pounds meaty spare ribs
  • 1 tablespoon olive oil
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons finely chopped fresh rosemary
  • 3/4 cup dry white wine
  • 3/4 cup water
  • ACCOMPANIMENT polenta

Directions

Hack spare ribs in half crosswise with a cleaver.

Pat ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat oil in a 12-inch heavy skillet (with tight fitting lid) over medium-high heat until it shimmers, then brown pork on all sides, in 2 batches to avoid crowding, about 8 minutes per batch. Return all of pork to skillet then sprinkle with garlic and rosemary and cook, stirring to distribute seasoning, 1 minute. Add wine and water, then arrange pork in one layer with tongs and bring liquids to a boil.

Cover pot tightly and simmer pork over medium-low heat until pork is tender and liquid has reduced to a flavorful sauce, 1 to 1 1/4 hours. If necessary, remove lid and boil sauce down slightly.

Notes

You can cook them for 8 hours on low in a crockpot on low.