Ingredients
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1
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1
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1
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3
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1
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2
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-
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-
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-
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Directions
Venetian Pork Ribs, Featured on the TV program Gourmet’s Adventures With Ruth This recipe has very rich flavor for having so few ingredients Makes a terrific appetizer I’ve used small chicken drumsticks and it turns out delicious, too, with a shorter cooking time No salt is called for, and it is not needed Once the stock reduces, it tastes salty enough Do not try to use dried herbs, the result will not be the same Serve with soft polenta and bitter greens , Featured on the TV program Gourmet’s Adventures With Ruth This recipe has very rich flavor for having so few ingredients Makes a terrific appetizer I’ve used small chicken drumsticks and it turns out delicious, too, with a shorter cooking time No salt is called for, and it is not needed Once the stock reduces, it tastes salty enough Do not try to use dried herbs, the result will not be the same Serve with soft polenta and bitter greens
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Steps
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1
Done
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Have a Rack of Spare Ribs Split Crosswise by the Butcher, If Possible, to Make Pieces With Short Bones. Cut Bones Apart. |
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2
Done
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Measure 1 Tablespoon Each of Minced Fresh Rosemary and Fresh Sage, Set Aside. Don't Use Dried! |
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3
Done
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Brown Ribs in a Large Heavy Skillet With a Lid, in Olive Oil, Over Medium Heat. When Rib Pieces Are Medium-Brown on All Sides, Add Minced Herbs and Fry Them Briefly in the Oil in the Pan. Add Garlic Cloves, Crushed and Peeled, and Cook 1 Minute. |
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4
Done
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Add 1 Cup White Wine and 1 to 2 Cups Stock to Skillet. Cover and Simmer 1 Hour. |
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5
Done
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Remove Lid and Reduce to Sauce Consistency. |
