Rosticciana with Olives

Method

1. Heat a little olive oil in a casserole dish over medium heat and add two cloves of garlic to flavor the oil.
2. Place the pork rib pieces in the pan, starting with the meat side down and bone side up, and brown them well on all sides.
3. Once the meat is well browned, add the tomato (canned or fresh) and stir. Be careful of splattering, lower the heat if needed.
4. Add the olives. Taste the olives first to gauge their saltiness; you may not need additional salt.
5. Cover the casserole and cook gently for at least one hour, checking occasionally and adding a splash of water if the liquid reduces too much.
6. Taste the sauce and adjust salt if needed. Serve hot with crusty bread to soak up the flavorful juices.