Ciao'd while watching Moonstruck and sipping Amarone. Cuz, yeah, Italian.
Marcella Hazan was a master (mistress) at transforming a few, simple ingredients into remarkably good food. This recipe, published in 1978 in her book More Classic Italian Cooking, may be even more relevant in these crazy, time-pressed times.
Marcella described this recipe as "succulent and expansive." The ribs are quickly browned in olive oil, then showered with sage and garlic, and drizzled with white wine. They are pan-roasted which translates to a slow cook in a covered pan without additional liquid. Once the ribs are removed from the pan, pour the cooking juices over mashed potatoes or polenta and serve along with the ribs.
The recipe, which was given to Marcella by her assistant, is a specialty of la cucina trevigiana, hence the "Treviso Style" descriptor. In Marcella's words, the ribs are "deeply warming and most satisfying." They are!
PAN-ROASTED SPARERIBS, TREVISO STYLE
To develop the golden-brown color and light crust that seals the moisture in the spareribs, dry them well and do not crowd them in the pan.
1/4 cup vegetable oil (I use olive oil)
3-pound rack of pork spareribs, cut into single ribs
Kosher salt and freshly ground black pepper
3 garlic cloves, peeled and sliced very thin
2 tablespoons chopped fresh sage, or 2 teaspoons dried sage
1 cup dry white wine
Choose a saute pan large enough accommodate the spareribs without crowding. Put in the oil and turn the heat onto medium-high.
Season the spareribs with salt and pepper. When the oil is hot, put them in the pan and brown them on all sides. Add the garlic and sage. When the garlic becomes lightly colored, add the wine, raise the heat and let the wine bubble away for a few seconds.
Turn the heat down to moderate and cover the pan. Cook, turning the ribs from time to time, until the fleshiest part of the ribs is tender, about 40 minutes.
Transfer the ribs to a warm platter. Tilt the pan and remove about one-third of the fat. Add 1/2 cup water, turn the heat to high, and scrape the residue from the bottom of the pan while boiling away the liquid. You should end up with a dark, dense sauce. Pour it over the spareribs (use a strainer if you wish to remove the garlic and sage). Serve immediately. Loosely adapted from More Classic Italian Cooking, Marcella Hazan, Knopf, 1978.