Costarelle di maiale alla burina

Name: Costarelle di maiale alla burina (Pork ribs with garlic and rosemary)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2 garlic cloves; needles from 1 sprig rosemary; freshly ground pepper; 1¾ pounds (800 g) meaty pork ribs; 4 tablespoons medium-fruity extra-virgin olive oil, preferably from Sabina; 4 tablespoons medium-fruity extra-virgin olive oil, preferably from Sabina; salt; 1½ cups (360 ml) dry white table wine

Pork ribs with garlic and rosemary

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

2 garlic cloves
needles from 1 sprig rosemary
freshly ground pepper

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

In a mortar or a mini food processor, crush together the garlic, rosemary needles, and plenty of pepper. Rub the pork with 1 tablespoon of the oil and then with the garlic mixture and put in a shallow bowl. Drizzle with 1 c