Pork Spareribs Braised in Red Wine

I imagine if you had an Italian grandmother, this is the kind of food she made for her family. (Maybe I’m actually Italian and never knew it?) This is the kind of heartwarming, belly-filling food that everyone needs now and then. Serve this over a bed of rosemary polenta and all will be well in the world, at least for a while. This is also one of those dishes that gets better with age, so if you make it a day ahead just rewarm gently on top of the stove or in the oven. Wine Pairing Suggestions: Hirschy Vineyard Pinot Noir, Matteri Vineyard Pinot Noir, Lazy River Vineyard Pinot Noir

Servings: 4

Ingredients

5 pounds pork spareribs cut into 2 rib pieces
6 tablespoons extra virgin olive oil
2 medium onions cut into ½ inch dice
2 carrots cut into ½ inch pieces
2 ribs celery cut into 1 inch pieces
2 cups sturdy red wine
2 cups tomato sauce
2 anchovy fillets rinsed and patted dry
1 bunch rosemary

Instructions

Place the spareribs in a large pot, cover with cold water and bring to a boil. Lower the heat and simmer for about half an hour. Reserve the cooking water but remove the ribs and let cool. Take about 4 cups of the water and put it in a medium pot, bring to a boil and reduce by half and set aside. (Save the rest of the water for soup or anywhere else you’d like to add some pork flavor).
In a large Dutch oven heat the olive oil over high heat until almost smoking. Add the onions, carrots and celery and cook until golden brown, 10 to 12 minutes.
Add the wine, reserved cooking water, tomato sauce, anchovies and rosemary and bring it all to a boil. Add the spareribs, cover and bring back to a boil. Lower the heat to a simmer and cook until the ribs are fork-tender, about 1½ hours. Transfer to shallow bowls and serve.

Notes

Adapted from Adapted from: Molto Italiano by Mario Batali