PORK SPARE RIBS: Recipes + Menus : gourmet.com

Costesine in Tecia
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice

Serves4

Active time:25 min
Start to finish:1 3/4 hr

Enrica Rocca, Venice, Italy

November 2009

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2 lbs 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

Hack spare ribs in half crosswise with a cleaver. Pat ribs dry and season with ½ teaspoon salt and ¼ 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 ¼ hours. If necessary, remove lid and boil sauce down slightly.

Photograph by Marcus Nilsson

by Enrica Rocca, Venice, Italy

Keywords: adventures with ruth,; pork,; spare ribs,; italy,; polenta

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