Costine di maiale (pork ribs)

Total time: 1 hour, 35 minutes

Servings: 3

Note: From www.vaol.it, a website about Valchiavenna, the soapstone cookware making center of Italy. To avoid cracking the pot, use room temperature wine and add it slowly. The meat should sit out and be at room temperature before cooking. Have the butcher cut the ribs in half lengthwise.

2 pounds pork spare ribs, cut in half

3/4 teaspoon salt, plus more to taste

1/4 teaspoon pepper, plus more to taste

5 sprigs fresh thyme

1/4 cup torn fresh basil

1 clove garlic, sliced

2 cups red or white wine (we used Pinot Grigio), at room temperature

1. Season the ribs with salt and pepper. Cut between each rib to get individual riblets.

2. Place a 3-quart soapstone pot on medium-high heat and heat about 10 minutes, until a piece of pork fat will sizzle. Brown the ribs, 4 to 5 minutes per side, in batches, returning all to the pot at the end. Add the thyme, basil and garlic. Add the wine a little at a time. Bring to a boil, lower the heat, cover and cook until the ribs are done, 1 hour to 1 hour, 15 minutes.

3. Five minutes before serving, taste and season to taste with salt and pepper

Each serving: 674 calories; 41 grams protein; 3 grams carbohydrates; 0 fiber; 43 grams fat; 16 grams saturated fat; 170 mg. cholesterol; 720 mg. sodium.