Follow these steps for perfect results
extra virgin olive oil
pork spareribs
separated into individual ribs, excess fat trimmed
onion
finely chopped
fresh flat-leaf parsley
chopped
garlic cloves
chopped
ground cinnamon
ground cloves
freshly ground black pepper
red wine
whole tomatoes in their juice
crushed by hand
fine sea salt
Heat olive oil in a wide, deep sauté pan over medium heat.
Brown the pork spareribs in a single layer, turning until all sides are browned.
Transfer the browned ribs to a plate and set aside.
Add chopped onion and parsley to the pan and cook until the onion is translucent (about 5 minutes).
Add chopped garlic, cinnamon, cloves, and black pepper.
Return the ribs to the pan, turning to coat with the spices.
Pour red wine into the pan and scrape the bottom to loosen any flavorful bits.
Cook until the wine has evaporated (about 2 minutes).
Add crushed tomatoes (with juice).
Cover and simmer for about 1 1/2 hours, until the meat is tender and the sauce is reduced to a creamy consistency.
Season with salt to taste.
Serve from a platter or on individual plates.
Expert advice for the best results
For a richer flavor, marinate the ribs in red wine overnight.
Use high-quality canned tomatoes for the best sauce flavor.
Adjust the amount of cinnamon and cloves to your preference.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve on a warm platter, garnished with fresh parsley and a drizzle of olive oil.
Serve with creamy polenta or mashed potatoes.
Pair with crusty bread for soaking up the sauce.
Serve alongside a simple green salad.
Fruity and young
Discover the story behind this recipe
Simple, rustic flavors emphasizing fresh ingredients.
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