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
November 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
  • 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

  • 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.
Subscribe to Gourmet