Most people wouldn't think of pork ribs when considering Italian food. However, pork is the "national meat" of Italy and, well, let's just say Italians use the whole pig. Here is a classic, braised rib recipe with a Calabrian touch: spicy peperoncini.
Watch the Pasta Grammar video where we make this recipe here:
Serves 2-3.
For this recipe, you will need:
- 1/4 cup olive oil
- 1 clove garlic, peeled
- 2 peperoncini or chili peppers, sliced
- 1/2 tbsp powdered peperoncini or cayenne pepper, or to taste
- 6 pork spare ribs
- 1 cup white wine
- Salt
In a large saucepan add the olive oil, garlic, sliced peppers, and powdered pepper together. Bring up to medium/heat temperature on the stove top. Allow the garlic to cook for 1-2 minutes, then remove it.
Add the ribs into the oil. Turn occasionally and fry until each side is browned. Add the wine and a generous pinch of salt. Bring to a simmer, partially cover, and allow to cook for one hour or until the meat is tender.
As the ribs cook, you may need to add a little warm water from time to time in order to maintain 1-2 inches of moisture in the pan.
Serve with a drizzle of the pan juices. Buon appetito!