Costine di Maiale

Costine di Maiale, or pork ribs, are a cornerstone of Pugliese cucina povera, particularly celebrated in the town of Sammichele di Bari, Italy. The dish originates from the region's tradition of slow-cooking tougher, more flavorful cuts of meat over a wood fire, a method that transforms them into a tender, smoky delicacy.

The defining technique involves marinating the ribs in a simple mixture of local olive oil, garlic, rosemary, and peperoncino before grilling them *alla brace* (over embers). A great version is distinguished by a crisp, caramelized exterior that yields to meat so tender it nearly falls from the bone, with the smoke of olive wood imparting an unmistakable fragrance. The seasoning is intentionally restrained, allowing the quality of the pork to shine.

A celebrated purveyor of this style is **La Tradizione - Fornello Pugliese** in Sammichele di Bari. As highlighted by the creator **So Hungry Italy**, this venue is revered for its mastery of the fornello, a traditional Pugliese hearth. There, the costine are cooked low and slow over the embers, achieving the perfect balance of char and succulence that defines the dish. While regional variations exist—some cooks add a splash of local white wine or a dusting of breadcrumbs—the soul of Costine di Maiale remains the primal, smoky essence of the Pugliese barbecue.