For 4 servings; goes well with polenta or Italian mashed potatoes. Originally from the Veneto region. Here is the post from the pomodoro website.
- 1.350kg rack of spare ribs divided into single ribs
- 0.25 cup of vegetable oil
- 3 garlic cloves peeled and cut into very think slices
- 2 tbsps of fresh sage leaves or 2 tsps of dried sage
- 1 cup of dry white wine
- salt and pepper
Choose a saute pan that can fit all of the ribs without crowding; put in the oil and turn up to medium high; when hot put in the ribs and brown them deeply all over, turning.
Once browned add the garlic and sage. Cook the garlic stirring until a very pale blond and then add the wine (to stop browning or burning further). After wine has simmered briskly for 15-20secs turn down the heat to cook at a very slow simmer, add salt and pepper and cover the pan leaving the lid slightly ajar.
Cook for 40 mins turning ribs occasionally until the fleshiest part is very tender when prodded with a fork and comes easily away from the bone. Add 2-3 tbsps of liquid when low to stop drying out.
Transfer the ribs to a warm platter while you reduce the sauce. Spoon off 1/3rd of the fat, add 1/2 cup of water, turn up the heat to high and while water is boiling away deglaze the bottom and sides of the pan. Poor over pork on polenta and serve.