This is a classic Tuscan dish that showcases pork ribs slowly cooked in a rich tomato sauce. That’s right, pork ribs aren’t just for barbecuing.
Years ago we had this for lunch on our first visit to the Tuscan walled city of Lucca. It features a deliciously rich tomato-based sauce infused with red wine and herbs, dotted with black olives, and pork ribs so tender they fall right off the bone. It is a brilliant example of classic Italian cooking (and unlike so much of what we think of as 'Italian' food). Simple ingredients which come together beautifully in a hearty dish.
This is cool weather food. Served on a mound of polenta and you've got a heaping serving of comfort.
I used to make this dish a lot but for some reason I hadn't pulled it together for quite a few years. After making it the other week I know it won't be a decade + before I make it again.
Enjoy!
Rosticciana con le Olive (pork ribs with black olives)
4 pounds of pork ribs, cut into three rib sections
2 cloves garlic, minced
1 sprig fresh rosemary
Bay leaves
1/2 cup dry white wine
1 can (500 g) peeled chopped tomatoes, with juice
½ cup black olives, pitted
1/4 cup olive oil
pinch of ground red chile
Salt and freshly ground pepper
In a skillet large enough to hold all of the ribs, warm 1/4 cup of olive oil. Add the garlic, rosemary and safe, and cook until the garlic starts to brown, about three minutes.
Raise the heat to high. Add the ribs to the skillet and brown on both sides, turning often. This should take about 15 minutes. Drain off most of the fat from the pan.
Pour the wine over the ribs, reduce the heat to medium high. Cook until the wine has reduced, about 5 minutes.
Add the tomatoes, ground chile, cover and cook over low heat for 2 - 2.5 hours. The sauce should maintain the consistency of a dense tomato sauce. if it becomes too dry add water, 1/2 a cup at a time. The ribs are ready when the meat is moist and falling off of the bone.
Before serving, discard the bay leaves and rosemary. Add the olives, and cook for about 10 minutes.
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