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Recipes   /   Rosticciana with Olives

Rosticciana with Olives

Sep 7, 2015 by Gabriele Corcos

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DIFFICULTY

It’s the tail end of summer, we’re all hitting the BBQ trying to make the most of our outdoor cooking opportunities before the warm season fades away. I personally get very frustrated when the cold weather forces me to cook everything indoor… This said, I try to grill meat all year around and if it does not rain there is nothing that can stop me; since I have been in NYC I have taken pride in shoveling snow and ice off my small deck and fire up some coals. I grew up cooking in a fireplace most winters of my life, I find myself at peace when I have fire available to produce a warm meal for my family.

Here is a great recipe to transition into the cold portion of our calendar. Ribs can be grilled on a BBQ or cooked into a regular oven before getting them married to this absolutely delicious sauce. This rich, hearty and finger licking meat will fall off the bone making you wish for one more bite… This recipe also makes for wonderful leftovers: try removing the meat from the bone, chopping it roughly and serve it over polenta the next day.

Serves: 6 / Prep time: 10 minutes / Cook time: 1 hour 20 minutes

Ribs and Rub:

  • 3 1/2 pounds baby back pork ribs
  • 6 sprigs rosemary
  • 3 sprigs mint
  • 3 sprigs nepitella (replace with mint)
  • 6 sprigs parsley
  • 3 sprigs lavender (or 1 teaspoon dried lavender)
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • ¼ cup extra virgin olive oil

Sauce:

  • 2 tablespoons olive oil
  • 3 cloves garlic, roughly chopped
  • 2 cups can Pelati (whole peeled tomatoes), blended smooth
  • 1 cup dry white wine, plus more
  • 1 cup pitted black olives
  • Kosher salt and freshly ground black pepper
  • 1 pinch red pepper flakes

1 Heat oven to 350º degrees.
2Use a sharp knife and remove the thin white membrane from the bone side of the ribs. Cut in between each bone leaving a few inches intact on the bottom of the rack. Cut through the center of the rack to make two equal sized rib racks.

3Rub the ribs thoroughly with the Tuscan herb rub.
4Heat 2 tablespoons of olive oil in a large high-sided skillet over medium high heat. Once hot, brown the ribs for 7 minutes on each side, until golden brown.

5Remove the ribs to a plate to hold after they are browned off. Repeat with the second batch of ribs. Once second batch of ribs are nice and brown, remove from the skillet.

6Add the garlic and cook for one minute, until fragrant. Add the pureed tomatoes and season with salt and pepper and a pinch of red pepper flakes. Add the black olives and white wine. Cook for about 4 minutes, or until the smell of alcohol has dissipated.

7Meanwhile, cut through each rib to separate completely. Bring the sauce to a simmer and nestle all the ribs back into the pan, meat side down.

8Cover with a lid and place in the oven for 1 hour, until the ribs are tender and almost falling from the bone.

9Finish with chopped parsley before serving.

 

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