- 4
Ingredients
- Polenta:
- 3-4 lbs pork spare ribs
- 3 tbsp extra-virgin olive oil
- 1 large onion, thinly sliced
- 1 small bunch of thyme, tied in a bundle
- 2 bay leaves
- Generous pinch ground cloves
- Generous pinch ground cinnamon
- Generous pinch ground allspice
- 1 cup dry red wine
- 2 cups basic tomato sauce
- 1/2 cup unpitted green olives
- 1 bunch fresh basil, chiffonade
- Salt and pepper
- 5 cups water
- 1 cup quick cooking polenta
- salt
- 3 tbsp extra virgin olive oil
Preparation
Step 1
Preheat oven to 350.
Using a knife, separate ribs into pieces with 2 ribs. Season meat with salt and pepper. Heat the oil in a large dutch oven over high heat. Add the meat in a single layer, in batches. Take about 20 minutes to brown it slowly, until dark brown and crusty on all sides. Remove the meat to a platter.
Keep the heat at medium and stir in the onion and parsley. Cook 10 minutes until browned. Stir in the bay leaves, thyme bundle and spices. Add wine and reduce by half, scraping the brown bits off the bottom of the pan. Add tomato sauce and olives and return the meat to the pan. Add enough water so the liquid level comes just short of covering the meat.
Bring pot to a boil, reduce to a simmer, then cover tightly and place in the oven for 2 1/2 - 3 hours, turning meat halfway through.
While the meat is cooking, make the polenta. Bring the water to a boil in a medium pot, and add plenty of salt. Add the polenta in a thin stream, whisking as you pour. Once it begins o thicken, switch to a wooden spoon and cook, stirring for about 5 minutes until the polenta begins to pull away from the sides of the pot. Pour out onto a baking sheet to cool. Once cooled, cut into shapes, brush with oil and grill the pieces briefly.
Remove meat from the pot, stir basil into the sauce and check for seasoning. Plate ribs with polenta and drizzled with the sauce.