Spare ribs with polenta

Cooking time: 1 hour
Difficulty: easy
Costine con polenta

Melt the butter in a pan, add the onion and garlic clove and cook over a low heat, stirring occasionally, for 10 minutes until golden brown. Remove and discard the garlic. Add the ribs to the pan, pour in the wine and cook until it has evaporated. Add the tomatoes, chilli and basil and season with salt and pepper. Simmer over a low heat for 1 hour or until the meat starts to fall off the bones. If necessary, add a little warm water and wine to prevent the mixture from drying out during cooking. Serve the spare ribs with soft polenta.


Coll. (2010), "The Silver Spoon", Phaidon, 767

Suggested wine
Ticino DOC Merlot
Fr. 16.00

Serves 4

  • 50 g / 2 oz butter
  • 1 onion, chopped
  • 1 garlic clove
  • 800 g / 1 3/4 lb spare ribs
  • 175 ml / 6 fl oz red wine (suggested wine : Baiocco)
  • 400 g / 14 oz canned tomatoes
  • 1 fresh chilli, seeded and chopped
  • 6 fresh basil leaves, chopped
  • salt and pepper