Pork Spare Ribs
Costesine in Tecia
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice
- Active time:25 min
- Start to finish:1 3/4 hr
- 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
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.