Pork Ribs alla Diavola
What we love about pork ribs is that they are a cheap and extremely versatile ingredient, suitable for many different preparations and flavors. This time we present what in Italian is “costine di maialetto con salsa alla diavola”, directly from the amazing cuisine of Mantova.
Pork Ribs alla Diavola
“costine di maialetto con salsa alla diavola”, directly from the amazing cuisine of Mantova
Step 1
Lay the ribs in an aluminum pan together with EVOO, salt, pepper, lemon juice, and rosemary. Then add water and cover the pork ribs with it; water level needs to be ¾ inches higher than pork. Medium heat.
Step 2
When all the water is evaporated cover with a lid and put the pan in the oven at 400F for 15 more minutes. Be extremely cautious when removing the pan from the oven.
Step 3
Put fresh parsley, fresh garlic, lemon juice, salt, pepper, and white balsamic in a blender and mix them all to create the sauce. Pour some sauce on every rib.
ENJOY!
Ingredients:
(for 4 people)
16 pork ribs
EVOO (1/4 cup for cooking, 2 tbsp for sauce)
Lemon juice (1 for cooking, ½ for sauce)
Salt, pepper, 1tsp white balsamic, rosemary
Suggested products for this recipe
By Castelli
The "barrique white condiment" version is more aromatic and slightly darker than the white condiment, because of a longer aging (26 /36 months) in different barrels (oak, cherry and mulberry) that makes the product even thicker (1.30). Particularly indicated with aged cheese, desserts, fruit and ice creams.