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Glossy red wine braised pork ribs plated over soft polenta with a rosemary sprig on a rustic wood table.

Costine al Lavécc: Slow-Braised Valmalenco Pork Ribs

Pork ribs browned then braised for 2.5 hours in red wine, juniper, and soffritto until fork-tender, in the style of Valmalenco's mountain huts.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Main Course
Cuisine: Alpine
Calories: 792
Ingredients Method Notes

Ingredients
  

Ribs and Soffritto
  • 1 kg pork spareribs cut into 2-rib sections
  • 2 tbsp olive oil
  • 20 g butter
  • 1 yellow onion medium (150 g); finely diced
  • 1 carrot medium (80 g); finely diced
  • 1 celery stalk (50 g); finely diced
  • 2 cloves garlic minced
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper freshly ground
Braising Liquid
  • 300 ml dry red wine Valtellina Rosso or similar
  • 1 tbsp tomato paste
  • 6 juniper berries lightly crushed
  • 2 bay leaves
  • 1 sprig rosemary
  • 250 ml beef stock low-sodium

Method
 

Brown the Ribs
  1. Pat the pork spareribs dry with paper towels and season all over with salt and pepper.
  2. Heat the olive oil and butter in a 26 cm / 10-inch Dutch oven over medium-high heat. Brown the ribs in two batches, 3 to 4 minutes per side, until deep golden brown. Don't crowd the pot or the meat will steam instead of browning. Set the ribs aside on a plate.
Build the Soffritto and Braise
  1. Lower the heat to medium and add the onion, carrot, and celery to the same pot. Cook for 6 to 8 minutes, stirring occasionally, until softened and just starting to turn gold.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1 minute to deepen its color.
  4. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes to cook off the sharp alcohol smell.
  5. Return the ribs to the pot along with any juices. Add the stock, juniper berries, bay leaves, and rosemary, then bring to a gentle simmer.
  6. Cover and cook at a bare simmer, turning the ribs once halfway through, for 2 to 2.5 hours, until the meat pulls easily from the bone and reaches about 93C / 200F internally.
  7. Uncover for the final 20 minutes if the sauce looks thin, letting it reduce to a spoon-coating consistency.
Finish and Serve
  1. Remove the ribs to a platter and let rest 10 minutes. Discard the bay leaves and rosemary sprig, then skim excess fat from the surface of the sauce.
  2. Spoon the sauce over the ribs and serve hot, with polenta alongside if you like.

Notes

  • Ask your butcher to cut spareribs into 2-rib sections for even browning.
  • Crush juniper berries before adding; whole berries barely release flavor.
  • Skim excess fat from the sauce before serving for a cleaner finish.
  • A heavy Dutch oven mimics the lavécc's slow, even heat well.