Costine di maiale (pork ribs)

Time 1 hour 35 minutes
Yields Serves 3
Costine di maiale (pork ribs)
(Los Angeles Times)

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


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.


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

From, 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.

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