Italian Braised Pork Ribs / Costolette di Maiale Brasate
A classic way for Italians to prepare pork ribs from North to South is slow cooking in a traditional tomato sauce. Many times it accompanies pasta or polenta or, it can be eaten as a separate dish on its own.
- 3-4 Lbs. pork back ribs
- 1 Jar Marinelli sauce©
- 1 cup beef or chicken stock (optional requirement)
- 4-5 Tbsp Extra-virgin olive oil
- ½ glass of good quality white wine
- Cut ribs into individual pieces between the bones. Then cut the ribs in half to create shorter pieces (preferably have your butcher cut them in half for you first)
- In a heavy bottom pan, heat the Olive oil to medium high and brown the ribs on all sides… It is not important to cook them through at this point.
- Add the wine and at high heat cook until the alcohol evaporates. (2- 3 minutes)
- Add the Marinelli sauce© … Cover and cook at very low heat for approximately one hour to 90 minutes until the ribs are very tender. Be sure to stir occasionally and pay special attention to the bottom of the pan to make sure that nothing is sticking because if any burning occurs it will ruin the taste of the entire dish.
**Important Note: depending on the size and volume of ribs the cooking time will vary… If you notice that the sauce is getting too thick add some of the chicken or beef stock to thin it out… If the sauce appears too watery then remove the lid during the final 20 to 30 minutes of cooking so that the sauce evaporates and thickens.