Puntine di Maiale con Polenta: Pork Ribs with Polenta

Name: Puntine di Maiale con Polenta: Pork Ribs with Polenta
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 larges bay leaves; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 237 milliliters dry red wine; 59 milliliters extra virgin olive oil; 3 Tbsps extra virgin olive oil; 1 bunch fresh basil cut into chiffonade; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 1 pinch Generous ground allspice; 1 pinch Generous ground cinnamon; 1 pinch Generous ground cloves; 3 Tbsps extra-virgin olive oil; 118 milliliters Ligurian or Nicoise black olives, pitted; 1 large onion, thinly sliced; 1 Spanish onion, chopped in 1/4-inch dice; 4 Tbsps chopped Italian parsley; 237 milliliters quick cooking polenta or yellow cornmeal; 2 kilograms lean country-style pork spare ribs; 1 teaspoon salt; 8 servings Salt; 8 servings Salt and pepper; 710 milliliters water

Puntine di Maiale con Polenta: Pork Ribs with Polenta

Puntine di Maiale con Polenta: Pork Ribs with Polenta might be just the main course you are searching for. This gluten free and dairy free recipe serves 8. One serving contains 852 calories, 59g of protein, and 53g of fat. Head to the store and pick up onion, tomatoes, nicoise olives, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Trim the excess fat from the meat. If the pork is in 1 piece, separate it into pieces by cutting between the ribs.

Ingredients you will need

Meat

Pork

Ribs

Heat the oil in a 12-inch saute pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the meat in a single layer. Take about 20 minutes to brown it slowly, until dark brown and crusty on all sides.

Ingredients you will need

Meat

Remove the meat to a platter.

Ingredients you will need

Meat

Keep the heat at medium as you stir in the onion and parsley. Cook 10 minutes, or until golden brown, taking care not to burn the glaze in the bottom of the pan. Stir frequently. Stir in the bay leaves and spices. Return the meat to the pan, turning to coat it with the vegetables and seasonings.

Ingredients you will need

Bay Leaves

Seasoning

Vegetable

Parsley

Spices

Glaze

Onion

Meat

Equipment you will use

Frying Pan

Pour in the wine, adjusting the heat so that it bubbles slowly. As the wine cooks down over 10 to 15 minutes, use a wooden spatula to scrape up the browned bits at the bottom of the pan.

Ingredients you will need

Wine

Equipment you will use

Spatula

Frying Pan

Add the tomato sauce. Stir in the olives, and bring the mixture to a very slow bubble over low heat. Cover tightly and cook over low heat 1 hour. Season with salt and pepper. Skim any fat from the surface of the sauce.

Ingredients you will need

Salt And Pepper

Tomato Sauce

Olives

Sauce

Sprinkle basil over and serve with grilled polenta.

Ingredients you will need

Polenta

Basil

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice

Salt

In a medium saucepan, bring the water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the polenta, gradually, stirring constantly with a whisk. Lower heat to a simmer, season with salt, and cook 5 to 7 minutes, until the consistency of thick oatmeal.

Ingredients you will need

Oatmeal

Polenta

Salt

Equipment you will use

Whisk

Pour the polenta into a clean, but not greased 9 by 13-inch baking dish and allow to cool for 30 minutes.

Ingredients you will need

Polenta

Equipment you will use

Baking Pan

Preheat the grill or broiler.

Equipment you will use

Broiler

Grill

Cut the polenta into quarters, then halve each quarter diagonally to make 8 wedges.

Ingredients you will need

Polenta

Brush the wedges with 1 tablespoon of olive oil, set over the grill, and cook until slightly charred and crispy, about 10 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Grill

Equipment

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pinot Noir, Shiraz, and Zinfandel are my top picks for Pork Ribs. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.