Braised Spareribs with Cabbage, Roman Style

Name: Braised Spareribs with Cabbage, Roman Style
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 1 cup dry white wine; Chopped fresh parsley leaves for garnish; 1 head of Savoy or green cabbage, 1½ to 2 pounds, cored and shredded; 1 head of Savoy or green cabbage, 1½ to 2 pounds, cored and shredded; 2 or more dried red chiles, like serrano; 2 or more dried red chiles, like serrano; 4 garlic cloves, peeled and crushed; 2 tablespoons extra virgin olive oil; 3 bay leaves; Salt and black pepper to taste; Salt and black pepper to taste; 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A Roman classic and, like so many of those dishes, smacking of garlic, chile, and bay.

You can serve this with just bread, of course, or precede it with a pasta dish or soup.

Ingredients

2 tablespoons extra virgin olive oil
4 garlic cloves, peeled and crushed
2 or more dried red ch

Europe
Italy
Rome
Main course
Stew
Mediterranean
Gluten-free

Method

Put the olive oil in a large deep skillet or flameproof casserole with a lid and place over high heat. A minute later, add the garlic and chiles. When they sizzle, add the ribs, meatiest side down; sprinkle with salt and pepper and add the bay leaves. Cook, more or less undisturbed, adjusting the heat so the meat browns nicely, for 5 to 10 minutes. Turn the ribs and brow