SPARERIBS TREVISANO

LIKE MANY OF MARCELLA HAZAN'S RECIPES THIS ONE IS RIDICULOUSLY SIMPLE.  IT CONTAINS FOUR INGREDIENTS -- SPARE RIBS, GARLIC, SAGE LEAVES, AND WHITE WINE.  MOST OF US ARE USED TO EATING BARBECUED RIBS, EITHER SOUTHERN AND SOUTHWESTERN VERSIONS OR ASIAN TREATMENTS OF THIS POPULAR CUT.  BUT HERE THE RIBS ARE SEPARATED, BROWNED AND BRAISED.  BROWNING THEM MELTS AWAY THE FAT AND BRAISING TENDERIZES THIS TOUGH CUT WITHOUT SACRIFICING THEIR TOOTHSOME TEXTURE.  YOU CAN SERVE THEM WITH PRACTICALLY ANYTHING -- POTATOES, POLENTA, PASTA, OR RICE, BUT I FOUND SWEET LITTLE JAPANESE TURNIPS IN THE MARKET, SO I THREW THEM IN THE PAN ALONG WITH A VARIETY OF CARROTS, THEN SAUTÉED THE TURNIP GREENS AND SERVED THEM ON THE SIDE.  

 1 FULL RACK OF ST. LOUIS STYLE SPARERIBS
 6 GARLIC CLOVES
 8 FRESH SAGE LEAVES
 2 cups WHITE WINE
 12 BABY WHITE TURNIPS
 12 MEDIUM CARROTS

1

SEPARATE THE RIBS CUTTING BETWEEN EACH RIB OR HAVE YOUR BUTCHER DO IT.

HEAT 4 TBSPS OF OIL IN A LARGE, STEEP-SIDED PAN TILL SMOKING.

DRY THE RIBS WITH PAPER TOWELS, SALT AND PEPPER.

BROWN THEM ON ALL SIDES MAKING SURE NOT TO CROWD THEM.

TRIM, PEEL AND ROUGHLY CHOP THE GARLIC. CHOP THE SAGE.

WHEN THE RIBS ARE NICELY BROWNED REMOVE TO A PLATE. POUR OFF THE OIL.

ADD A FEW TBSPS OF OLIVE OIL TO THE PAN. TOSS IN THE GARLIC AND SAGE. STIR BRIEFLY UNTIL YOU START TO SMELL THE GARLIC. PUT THE SPARERIBS BACK IN THE PAN AND POUR IN THE 2 CUPS OF WHITE WINE. COVER AND COOK ON A LOW FLAME FOR ABOUT AN HOUR OR UNTIL THE RIBS ARE EASILY PIERCED WITH A FORK.

ONCE THE RIBS ARE BRAISING, TRIM THE TURNIPS. TRIM AND PEEL THE CARROTS. ADD TO THE PAN WITH THE RIBS.

IF THE GREENS ARE IN GOOD SHAPE, SAUTE THEM WITH OLIVE OIL AND A FEW TBSPS OF BUTTER AND SERVE WITH THE RIBS.

WHEN THE RIBS ARE DONE, ARRANGE ON A PLATTER WITH THE VEGETABLES AND THE TURNIP GREENS.

SERVES 4-6

Ingredients

 1 FULL RACK OF ST. LOUIS STYLE SPARERIBS
 6 GARLIC CLOVES
 8 FRESH SAGE LEAVES
 2 cups WHITE WINE
 12 BABY WHITE TURNIPS
 12 MEDIUM CARROTS

Directions

1

SEPARATE THE RIBS CUTTING BETWEEN EACH RIB OR HAVE YOUR BUTCHER DO IT.

HEAT 4 TBSPS OF OIL IN A LARGE, STEEP-SIDED PAN TILL SMOKING.

DRY THE RIBS WITH PAPER TOWELS, SALT AND PEPPER.

BROWN THEM ON ALL SIDES MAKING SURE NOT TO CROWD THEM.

TRIM, PEEL AND ROUGHLY CHOP THE GARLIC. CHOP THE SAGE.

WHEN THE RIBS ARE NICELY BROWNED REMOVE TO A PLATE. POUR OFF THE OIL.

ADD A FEW TBSPS OF OLIVE OIL TO THE PAN. TOSS IN THE GARLIC AND SAGE. STIR BRIEFLY UNTIL YOU START TO SMELL THE GARLIC. PUT THE SPARERIBS BACK IN THE PAN AND POUR IN THE 2 CUPS OF WHITE WINE. COVER AND COOK ON A LOW FLAME FOR ABOUT AN HOUR OR UNTIL THE RIBS ARE EASILY PIERCED WITH A FORK.

ONCE THE RIBS ARE BRAISING, TRIM THE TURNIPS. TRIM AND PEEL THE CARROTS. ADD TO THE PAN WITH THE RIBS.

IF THE GREENS ARE IN GOOD SHAPE, SAUTE THEM WITH OLIVE OIL AND A FEW TBSPS OF BUTTER AND SERVE WITH THE RIBS.

WHEN THE RIBS ARE DONE, ARRANGE ON A PLATTER WITH THE VEGETABLES AND THE TURNIP GREENS.

SERVES 4-6

SPARERIBS TREVISANO
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