Ivana’s Costicine di Maiale, Spare Ribs

There are lots of ways to cook spare ribs. Many end up being rather fatty, and though tasty aren’t particularly healthy. Ivana, who brought these ribs to a potluck dinner in the hinterland of Verona, steams them before roasting them, and in doing so removes quite a bit of fat. There really aren’t any quantities involved in the recipe, so the amounts you use will be up to you.

You’ll want individual pork spare ribs (figure 4-6 per person, or perhaps more)

  • 50-50 mixture of water and white wine
  • The needles of a sprig of rosemary
  • A little more white wine
  • Salt & Pepper to taste
  • A pressure cooker with a steamer basket attachment

Put the ribs in the steamer basket, put them in the pressure cooker, and add enough water and wine to fill the pressure cooker within an inch of the bottom of the basket (you don’t want to boil the ribs). Pressure cook the ribs for 10 minutes to render out most of the fat.

Let the pressure drop, open the pressure cooker, and arrange the ribs in an oven pan. Sprinkle them with the rosemary needles, season them to taste with salt and pepper, dribble a little more white wine over them, and roast them for 20 minutes in a preheated oven. Or broil them until they’re pleasingly browned.

The rest of the meal this was served in.


Tags: , , , , , ,

Categories: Pork, Recipes from the Veneto, Cucina Veneta

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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