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    You are in: Home / Recipes / Maremma Tuscan Spareribs Recipe
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    Maremma Tuscan Spareribs

    Maremma Tuscan Spareribs. Photo by Chef TraceyMae

    1/3 Photos of Maremma Tuscan Spareribs

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    MarraMamba's Note:

    From Chef Ceasare of Maremma Tuscan Trattoria restaurant. His description of the ribs -which are a plan ahead recipe: "I received lots of good reviews when Beppe opened, but I only saved one, where the critic poked fun at me for serving inauthentic Tuscan food. I laugh now, but at the time it drove me crazy, especially her "proof" that there’s no fish in Tuscany and no cowboys who’d eat my "Tuscan spareribs." Putting aside our miles of coastline and towns like Forte di Marmi and Viareggio (she’d obviously never left her hotel when she visited Florence), it was the cowboy reference that got me the most worked up. Granted, Americans might think of cowboys as beef - not pork - eaters. But we not only have cowboys in the Maremma - the famous butteri - when Buffalo Bill competed against them in a traveling rodeo show, he lost. Of course, you won’t find a recipe for ribs this way in any Italian cookbook. They are, however, quintessentially Tuscan for me, braised alla cacciatora, or hunter’s style, in a spicy tomato sauce. You also won’t find broccoli rabe in Tuscany, but that’s what I serve with my "inauthentic" ribs, because I like the way it compliments the smoky spiciness of the meat. This is definitely a plan-ahead dish. The spareribs need to marinate with the dry rub overnight. Plus I think they taste better if you cook them a day or two in advance and keep them in the refrigerator until the time you want to serve them."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Ribs:
    2. 2
      Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
    3. 3
      Preheat the oven to 375 degrees F.
    4. 4
      Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours.
    5. 5
      Sauce:.
    6. 6
      Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside.
    7. 7
      When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.

    Ratings & Reviews:

    • on December 13, 2007

      55

      I made this for the Photo Tag and it's scrumptious! It was easy to make - but as the chef mentioned, plan ahead so you can marinate it long enough! This is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2007

      55

      Outstanding! I highly recommend this recipe! I used red wine instead of white since I had an open bottle and I used diced tomatoes rather than whole. Other than those exceptions, I followed the recipe as written.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Maremma Tuscan Spareribs

    Serving Size: 1 (748 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1683.7
     
    Calories from Fat 1261
    74%
    Total Fat 140.1 g
    215%
    Saturated Fat 42.1 g
    210%
    Cholesterol 424.1 mg
    141%
    Sodium 3094.4 mg
    128%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.5 g
    18%
    Protein 83.8 g
    167%

    The following items or measurements are not included:

    fresh sage leaves

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