Spare-ribs in the pan are the absolute best! I don't have a bbq, but we love having out-door meals in the spring. Turning the oven on makes the whole...
One of many an Italian household favorite, this quick pork-based second course meal is a true recollection on Sunday lunches spent with family, enjoying thecompany of loved ones over a plate of perfectly seasoned, salty pork ribs cooked to perfection.
While the classic Italian version of this Tuscan pork rib recipe calls for a grilling process, the Mamablip chefs know how much you love making true Tuscan classics in your own kitchen, and have developed a version of the classic Italian pork ribs recipe that you can pull together on your stovetop.
No baking or grilled required! Have your butcher cut up your pork ribs (Rosticciana for those in the know!) and get to work with a generous helping of zesty garlic and piney rosemary. Mediterranean herbs complement this Italian pork ribs recipe so nicely, and there's no shortage of amazing Italian and Tuscan wines you can pair with your recipe for Tuscan grilled pork ribs.
Be sure to check out some of Mamablip's favorite wine selections and see what you need to add to your cellar collection today! Pair your pan-fried Italian pork ribs with a lovely side dish of Cannellini Beans with Thyme Sauce, or Roasted Potatoes, and bring Tuscany to your table tonight. Your whole family will love the extra effort at bringing some genuine osteria faves to your doorstep! Sign up below for the Mamablip newsletter brimming with fresh recipes, wine news and other Italian tidbits to inspire you to live like a true Italiano!
for 4 servings
Clean the rosemary, by taking out the stem.
In a large frying pan or deep sauté pan, place separated rib pieces, and cover with rosemary.
Add the crused garlic, salt & pepper to taste.
Cover the pan, and allow meat to cook for approximately 20 minutes. Be sure to check the cooking process from time to time and turn the pieces to allow for thorough cooking on all sides.
After about 20 minutes, add the white wine and allow to evaporate. Cook for approximately another 10 minutes, without the pan lid.
You should be looking for nicely browned pieces, so allow to cook until these form.
Adjust salt for taste. Serve warm, in the pan for a genuine, authentically rustic Tuscan approach.
tania Monday 29th of March 2021
Spare-ribs in the pan are the absolute best! I don't have a bbq, but we love having out-door meals in the spring. Turning the oven on makes the whole house very hot, so this is a perfect option, and they are possibly even juicier!