Italian
Pork Ribs with Marsala
by Casa Pappagallo · 705K subscribers on YouTube
Pork ribs slow-cooked in Marsala wine with garlic and rosemary, resulting in a rich, flavorful sauce that coats the tender meat.
- Cook
- 1h 30min
- Difficulty
- easy
Ingredients
9 items- LardAlternatively, use olive oil, but lard gives better flavor.
- Pork RibsAlso called 'rosticciana' in Tuscany.
- GarlicCrushed.
- 2 pcsRosemaryFresh sprigs.
- MarsalaUse a dry or sweet Marsala for flavor; keep some aside for thickening.
- SaltTo taste.
- PepperTo taste.
- BrothHot broth, as needed for cooking.
- CornstarchCornstarch for thickening.
Method
- Melt the lard in a cast iron pot (or any heavy pot) over medium heat.
- Add the pork ribs and brown them well on all sides, taking your time.
- Add the crushed garlic and two sprigs of rosemary.
- Pour in the Marsala wine, but not all – keep some aside for later.
- Season with salt and pepper.
- Add a little boiling broth – not too much.
- Cover the pot and cook over low heat for about 1.5 hours, until the meat falls off the bone. Add more broth if needed.
- Remove the ribs from the pot.
- In a small bowl, mix the reserved Marsala with a little cornstarch (cold).
- Add the Marsala-cornstarch mixture to the sauce in the pot and stir until thickened.
- Return the ribs to the sauce.
- Taste, adjust seasoning, and serve.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
