Italian Pork Ribs with Olives

This Italian Pork Ribs recipe comes from the Tuscany region of Italy and features a deliciously rich tomato-based sauce made with red wine, caramelized onions and herbs, and dotted with black olives.  The pork ribs are slow-simmered in this flavorful sauce until they’re so tender they fall right off the bone.

Most of you know I’m originally from Stuttgart, Germany.  Germany is a perfectly central location which makes it ideal for traveling around Europe, something we’ve done many times over.  Before we moved to the U.S. my brother and I wanted to do a final tour of Italy.  We intentionally didn’t plan out an itinerary, we just wanted to go wherever the mood took us.  So we jumped in the car with a suitcase and made a straight-shot 9 hour drive to Tuscany.   We spent several days exploring the region, seeing the sights, enjoying great food.  One afternoon as we were approaching dusk, our favorite time of day, we were driving through the country hills dotted with cypress trees.  We turned on Nat King Cole.  We could have listened to Mario Lanza, Pavarotti, or Eros Ramazzotti, but the King just felt right for that dusk-lit moment.

So there we were, peacefully driving through that gorgeous and serene landscape, no specific destination in mind other than a country drive, when we stumbled upon San Gimignano, a walled city we could see sitting on a hill in the distance, so we headed in that direction.  It has since become one of our favorite Tuscan villages that we have returned to on multiple occasions.  This medieval walled city has all the charm you can imagine in an old Italian town.  Old stone buildings and churches, beautiful architecture, winding alleys, and the most gorgeous views overlooking the Tuscan countryside.

And it even has the world’s best gelato.  No seriously, it won the World Gelato Championship and the master gelato maker there has the most incredible gelato you can possibly imagine.  The walls of the parlor a plastered with cards and letters from celebrities from all around the world, thanking them for their amazing gelato.  Yes, if there’s gelato in heaven (and there’d better be), they import it from San Gimignano.

If you’re ever in Tuscany be sure to visit San Gimignano.  And as you’re sampling the world’s best gelato you can thank me for having sent you there.

Today I’m sharing a special recipe from Tuscany with you.  No, it’s not ice cream but it’s nonetheless delicious.  I’ve recreated a classic Tuscan dish that showcases pork ribs.  That’s right, pork ribs aren’t just for barbecuing.  I’m going to show you how the Italians prepare pork ribs!

This dish from the heart of Tuscany is known as Rosticciana di Maiale e Olive and it features a deliciously rich tomato-based sauce made with red wine, caramelized onions, herbs, and black olives.  It’s slow-simmered in the sauce until the pork ribs are so tender they fall right off the bone.  Served over a bed of creamy polenta, a traditional accompaniment, these Italian Pork Ribs are both elegant and charmingly rustic.

The first time I made this dish after heading back from Italy I was met with dead silence from our kids during the dinner.  And for our then rambunctious young children that was a very good sign: they were concentrating on how good the meal was!

And so without further ado, here is the the recipe for these mouth-watering pork ribs from the heart of Tuscany!

Italian Pork Ribs with Olives Recipe

Let’s get started!

You’ll need 3 pounds of pork ribs.  You can use baby back ribs or country style ribs.  If using baby back ribs be sure to remove the fascia/membrane from the back side of the ribs if it isn’t already.  Sprinkle both sides of the rack with salt and freshly ground black pepper.  Slice into individual ribs.

Heat the oil in a large Dutch oven over medium-high heat.  I used my 5 1/2 quart Le Creuset Dutch Oven.  Once the oil is good and hot add the ribs, being careful not to overcrowd or they won’t brown, and brown them generously on all sides, working in batches.

Transfer the ribs to a plate and set aside.

Add the onions and cook until starting to lightly brown, 8-10 minutes.  Add the garlic, rosemary and sage and cook for another minute or two.

Return the ribs to the Dutch oven.

Add the red wine and bring it to a rapid boil.  Reduce the heat to a moderate boil and continue to boil for 3-4 minutes until the alcohol evaporates and the amount of liquid is slightly reduced.

Add the crushed tomatoes, tomato sauce, tomato puree, bay leaves, salt and pepper.  Give everything a few good stirs to combine.  Bring it to a boil, reduce the heat to low, cover and simmer for 3-3 1/2 hours or until the pork is fork tender.

Remove the bay leaves, rosemary sprig and sage if using fresh.

Stir in the olives and simmer for another 3-4 minutes.

Add salt and pepper to taste.

During the last 15 minutes of the ribs cooking, make the polenta.

Add the milk and water to a medium stock pot and bring it a boil.  Gradually pour in the cornmeal, constantly whisking to prevent lumps.  Reduce the heat to low and continue to whisk regularly.  If using regular coarse cornmeal it will take 15 minutes or so.  Add the butter and stir to combine.  You want to have this ready right before serving while it’s hot and tender.

Dish up the polenta onto individual plates and top with some ribs and sauce.  Serve immediately with some fresh rosemary for garnishing.

Enjoy!

For more delicious Italian dishes be sure to try our:  

• Osso Buco
• Beef Ragu
• Chicken Piccata 
• Beef Braciole
• Capicola
• Minestrone Soup
• Tuscan White Bean and Sausage Soup
• Lamb Ragu
• Porchetta 
• Focaccia

Italian Pork Ribs with Olives

Kimberly Killebrew

A classic dish from the heart of Tuscany. Pork ribs are slow-simmered in a rich tomato sauce made with red wine, caramelized onions, herbs, and black olives until the meat is so tender it falls off the bone.

Print Recipe

5 from 4 votes

Prep Time 15 mins

Cook Time 3 hrs 30 mins

Total Time 3 hrs 45 mins

Course Entree, Main Dish

Cuisine Italian, Tuscan

Servings 4

Calories 994 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 pounds baby back pork ribs or country style ribs (if using baby back ribs be sure to remove the membrane on the back, sprinkled with salt and freshly ground black pepper and sliced into individual ribs)
• 3 tablespoons high heat cooking oil (I use and recommend avocado oil)
• 1 yellow onion , chopped
• 3 cloves garlic , minced
• 1 large sprig fresh rosemary or 1/2 teaspoon dried rosemary
• 2 fresh sage leaves or 1/4 teaspoon crushed dried sage
• 3/4 cup dry red wine
• 1 cup crushed tomatoes
• 1 cup tomato or favorite pasta sauce
• 2 tablespoons tomato paste (concentrate)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup sliced black olives
• For the Creamy Polenta (Paleo: spaghetti squash is a great alternative)
• 2 1/2 cups whole milk
• 2 cups water
• 1 teaspoon salt
• 1 cup coarse ground yellow cornmeal

Instructions

 

• Sprinkle both sides of the rack of ribs with salt and freshly ground black pepper. Slice into individual ribs.
• Heat the oil in a Dutch oven or heavy pot over medium-high heat. Once the oil is good and hot add the ribs, being careful not to overcrowd or they won't brown, and brown them generously on all sides, working in batches. Transfer the ribs to a plate and set aside.
• Add the onions and cook until starting to lightly brown, 8-10 minutes. Add the garlic, rosemary and sage and cook for another minute or two.

  Return the ribs to the Dutch oven. Add the red wine and bring it to a rapid boil. Reduce the heat to a moderate boil and continue to boil for 3-4 minutes until the alcohol evaporates and the amount of liquid is slightly reduced.

  Add the crushed tomatoes, tomato sauce, tomato paste, bay leaves, salt and pepper. Give everything a few good stirs to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 3-3 1/2 hours or until the pork is fork tender. Stir in the olives and simmer for another 3-4 minutes. Add salt and pepper to taste. Remove bay leaves, rosemary sprig and sage leaves if using fresh.
• Make the Polenta during the final 15 minutes the ribs are cooking: : Add the milk and water to a medium stock pot and bring it a boil. Gradually pour in the cornmeal, constantly whisking to prevent lumps. Reduce the heat to low and continue to whisk regularly. If using regular coarse cornmeal it will take 15 minutes or so. Add the butter and stir to combine. You want to have this ready right before serving while it's hot and tender.
• Dish up the polenta onto individual plates and top with some ribs and sauce. Serve immediately with some fresh rosemary for garnishing.

Notes

Paleo: A great alternative to the polenta is spaghetti squash.

Nutrition

Calories: 994kcal | Carbohydrates: 49g | Protein: 49g | Fat: 76g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 32g | Cholesterol: 209mg | Sodium: 1887mg | Potassium: 1434mg | Fiber: 7g | Sugar: 15g | Vitamin A: 836IU | Vitamin C: 14mg | Calcium: 283mg | Iron: 5mg

Keyword Italian Pork Ribs, Tuscan Pork Ribs

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Originally published on The Daring Gourmet October 10, 2015