My kitchen has a difficult time trying new methods of cooking pork back ribs. It's H's favourite

M

Marg CDN

Well-known member
food, all-time and he stands by old ordinary ways of eating them.

But, I've managed to get him to like them stuffed, and then the Hoisin chili method.

But last night I just got brave and told him I was going to try some Italian method, no disputing. He fought the idea, "Italians don't eat pork!!" Then we started recalling all the Italian pork I've made. Oh well.

One of Marcella's proposals is with a garlic, rosemary and olive oil rub.

So I doubled the amount of rosemary and garlic; for about 9 very, very meaty ribs, I used 5 garlic cloves and 6 branches of rosemary. I used less olive oil, about 3 T. and whirred that all together with some sea salt. I let this sit on the slightly frosty ribs, on the counter, for almost 3 hours. Rather than putting them on the spit, I grilled them on the Q over Med-Low heat for about an hour plus. (I had scraped off about 3/4 of the rub)

NOW...he says they are his new favourite way to eat ribs. They really were outstanding.

With it: squash risotto and braised celery with pancetta and tomato.

 
They sound great. Here's another Italian version REC: Spare Ribs Roasted with Vinegar & Red Pepper..

SPARE RIBS ROASTED WITH VINEGAR AND RED PEPPER (Costine di Maiale al Forno)

Recipe By :Lidia Bastianich
Serving Size : 6

1 3 1/2-pound rack pork spareribs
Sea salt -- or Kosher
Freshly ground pepper
1/3 cup extra virgin olive oil
12 whole garlic cloves -- peeled
4 bay leaves -- dried or fresh
1 cup Mixed Meat Stock -- Chicken Stock, or canned, reduced-sodium chicken broth (or more as needed)
1 cup dry white wine
1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon crushed red pepper -- pulverized or choped fine (1 to 2)

Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you.) Preheat the oven to 425° F.

Pat the spare ribs dry and season them with salt and pepper. Toss them in a roasting pan into which they fit comfortably with the olive oil, garlic and bay leaves. Pour in the stock and roast, turning occasionally, until the liquid is almost completely evaporated and the ribs are golden brown, 45 minutes to an hour.

Meanwhile, stir the wine, vinegar, honey and crushed red pepper together in a small bowl until the honey is dissolved.

Brush all sides of the ribs with some of the vinegar glaze, then pour the remaining glaze into the roasting pan. Continue baking, turning every few minutes, until the glaze is syrupy and the ribs are mahogany brown and sticky to the touch, about 20 minutes.

 
Italians don't eat pork???

Ha!!!

Good for you. That's some fussy eater you've got there.

In our house we call it the holy trinty: pork, garlic, and rosemary.

Annointed with olive oil, of course.

 
I'd be very brave to sneak these by. He doesn't like them done in any liquid but thanks for the thot

 
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