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Category: Main courses

Costine di maiale (pork ribs)

Costine di maiale (pork ribs)
Los Angeles Times

FIRST we started buying pizza stones, massive pottery slabs that bake more evenly than flimsy metal sheets ever can. Since then, some bold souls have been on a mighty quest for ever more slow, traditional cooking. They buy brick linings ... Read more

Total time: 1 hour, 35 minutes | Serves 3
Note: From www.vaol.it, a website about Valchiavenna, the soapstone cookware making center of Italy. To avoid cracking the pot, use room temperature wine and add it slowly. The meat should sit out and be at room temperature before cooking. Have the butcher cut the ribs in half lengthwise.
  • 2 pounds pork spare ribs, cut in half
  • 3/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 5 sprigs fresh thyme
  • 1/4 cup torn fresh basil
  • 1 clove garlic, sliced
  • 2 cups red or white wine (we used Pinot Grigio), at room temperature

Step 1Season the ribs with salt and pepper. Cut between each rib to get individual riblets.

Step 2Place a 3-quart soapstone pot on medium-high heat and heat about 10 minutes, until a piece of pork fat will sizzle. Brown the ribs, 4 to 5 minutes per side, in batches, returning all to the pot at the end. Add the thyme, basil and garlic. Add the wine a little at a time. Bring to a boil, lower the heat, cover and cook until the ribs are done, 1 hour to 1 hour, 15 minutes.

Step 3Five minutes before serving, taste and season to taste with salt and pepper.

Each serving:
674 calories; 41 grams protein; 3 grams carbohydrates; 0 fiber; 43 grams fat; 16 grams saturated fat; 170 mg. cholesterol; 720 mg. sodium.
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