Not necessarily a formal dinner party fare, but a satisfying braised rib dish for a quiet yet adventurous evening. I serve it with pęczak – pot barley – but it could be a good match for various coarse noodles, rice, even possibly mashed potatoes. Definitely adventurous due to strong olive and lemon influence. We like it a lot.
- 1 tablespoon extra virgin olive oil
- 3 or 4 cloves garlic, peeled and lightly smashed
- 2 or 3 sprigs rosemary, or 1 teaspoon dried rosemary
- 1 dried red chili
- 2 pounds pork spare ribs, cut into small pieces if possible, into individual ribs if not
- Salt and pepper
- 1 cup dry white wine or water
- 1 lemon, washed and sliced as thinly as possible
- cup oil-cured olives
- Put oil in a deep skillet or casserole over medium-high heat.
- Add garlic, rosemary, and chili.
- When they begin to sizzle, add ribs.
- Brown ribs on both sides, for a total of about 10 minutes, sprinkling lightly with salt and pepper as they cook.
- Add wine or water and allow it to bubble away for a few seconds, then add lemon and olives.
- Cover and adjust heat so mixture simmers as gently as possible.
- Cook, turning ribs every 10 minutes or so (if mixture threatens to dry out, add a little more liquid).
- When ribs are tender, after about 30 to 40 minutes of cooking, serve them, with olives, lemon and sauce spooned over them.
I wonder what this looks like…
Now you can see an image – but can you smell the flavour?
When you come and eat with us, we will try our to remember about photos..