MAREMMA TUSCAN SPARERIBS
From Chef Ceasare of Maremma Tuscan Trattoria restaurant. His description of the ribs -which are a plan ahead recipe: "I received lots of good reviews when Beppe opened, but I only saved one, where the critic poked fun at me for serving inauthentic Tuscan food. I laugh now, but at the time it drove me crazy, especially her "proof" that there's no fish in Tuscany and no cowboys who'd eat my "Tuscan spareribs." Putting aside our miles of coastline and towns like Forte di Marmi and Viareggio (she'd obviously never left her hotel when she visited Florence), it was the cowboy reference that got me the most worked up. Granted, Americans might think of cowboys as beef - not pork - eaters. But we not only have cowboys in the Maremma - the famous butteri - when Buffalo Bill competed against them in a traveling rodeo show, he lost. Of course, you won't find a recipe for ribs this way in any Italian cookbook. They are, however, quintessentially Tuscan for me, braised alla cacciatora, or hunter's style, in a spicy tomato sauce. You also won't find broccoli rabe in Tuscany, but that's what I serve with my "inauthentic" ribs, because I like the way it compliments the smoky spiciness of the meat. This is definitely a plan-ahead dish. The spareribs need to marinate with the dry rub overnight. Plus I think they taste better if you cook them a day or two in advance and keep them in the refrigerator until the time you want to serve them."
Provided by MarraMamba
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Ribs:
- Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
- Preheat the oven to 375 degrees F.
- Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours.
- Sauce:.
- Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside.
- When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.
Nutrition Facts : Calories 1683.8, Fat 140.2, SaturatedFat 42.2, Cholesterol 424.1, Sodium 3094.4, Carbohydrate 11.1, Fiber 2.2, Sugar 4.5, Protein 83.8
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Muhammad Ishtiaq
[email protected]These ribs were a bit too fatty for my taste, but the flavor was good. I would probably try a different recipe next time.
rfe sdcs
[email protected]These ribs were amazing! I followed the recipe exactly and they turned out perfectly. The meat was so tender and flavorful, and the sauce was delicious. I will definitely be making these again.
Shorez Khan
[email protected]I'm not a big fan of ribs, but I was pleasantly surprised by these. They were very tender and the sauce was delicious. I would definitely make them again.
heylow Millard
[email protected]These ribs were delicious! The meat was so tender and flavorful, and the sauce was perfect. I will definitely be making these again soon.
winnifridah kuloba
[email protected]These ribs were a bit too spicy for my taste, but they were still very good. The meat was tender and the sauce was flavorful. I would definitely make these again, but I would use less chili pepper next time.
feroz alam
[email protected]These ribs were amazing! I followed the recipe exactly and they turned out perfectly. The meat was so tender and flavorful, and the sauce was delicious. I will definitely be making these again.
Surma dola
[email protected]I'm not sure what I did wrong, but my ribs turned out dry and tough. The sauce was also a bit too sweet for my taste.
Usman Khann
[email protected]These ribs were absolutely delicious! The meat was fall-off-the-bone tender and the sauce was perfect. I will definitely be making these again soon.
Tajammal Hassain
[email protected]The ribs were good, but not great. The meat was a bit tough and the sauce was a bit bland. I would probably not make these again.
danielle Beckett
[email protected]These ribs were a bit too fatty for my taste, but the flavor was good. I would probably try a different recipe next time.
Jamil ahmad Jamil ahmad
[email protected]I've made these ribs several times now and they are always a hit. They are so easy to make and they always turn out perfectly.
Samzad Hossain
[email protected]These ribs were amazing! The meat was so tender and flavorful, and the sauce was perfect. I will definitely be making these again and again.
M.A. W
[email protected]I'm not a big fan of ribs, but I was pleasantly surprised by these. They were very tender and the sauce was delicious. I would definitely make them again.
Alamin Alim
[email protected]This recipe is a keeper! The ribs were so flavorful and juicy. I served them with roasted potatoes and green beans, and it was a perfect meal.
Sajid Hashmi
[email protected]I followed the recipe exactly and the ribs turned out great! The only thing I would change next time is to cook them for a little less time, as they were a bit overdone for my taste.
Ayoush Hd
[email protected]These spareribs were fall-off-the-bone tender and had a delicious flavor. The sauce was perfect - not too sweet and not too tangy. I will definitely be making these again!