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Costine di maiale al forno in a dark roasting pan with rosemary and roasted garlic, caramelized pork ribs

Costine di Maiale al Forno (Italian Oven-Baked Pork Ribs)

Italian oven-baked pork ribs seasoned with rosemary, garlic, fennel seeds, and white wine, slow-roasted until tender and caramelized.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

For the ribs
  • 1.4 kg pork spare ribs or baby back ribs, membrane removed one full rack, cut into sections of 3-4 ribs
  • 3 tbsp extra virgin olive oil
  • 1.5 tsp fine sea salt
  • 1 tsp black pepper, freshly ground
  • 0.5 tsp fennel seeds optional but recommended
  • 1 tsp sweet paprika
Aromatics and liquid
  • 6 garlic cloves, lightly crushed, skin on
  • 3 fresh rosemary sprigs
  • 6 fresh sage leaves
  • 150 ml dry white wine Vermentino or Pinot Grigio
  • 100 ml water or light chicken stock to keep the pan moist during the first roasting phase

Method
 

Season the ribs
  1. Pat the rib sections completely dry with paper towels - moisture on the surface prevents browning.
  2. Mix the salt, pepper, paprika, and fennel seeds in a small bowl, then rub the mixture over every surface of the ribs.
  3. Drizzle the olive oil over the ribs and massage it in so the rub adheres. For best results, place on a rack over a tray, cover loosely, and refrigerate for at least 1 hour or overnight.
Roast the ribs
  1. Heat the oven to 170 C / 340 F (fan 150 C / 300 F). Arrange the ribs meat-side up in a single layer in a large roasting pan.
  2. Scatter the crushed garlic cloves, rosemary sprigs, and sage leaves around and between the ribs.
  3. Pour the water or stock into the base of the pan, then cover the entire pan tightly with aluminum foil. Roast for 90 minutes.
  4. After 90 minutes, carefully remove the foil (steam will escape). Pour the white wine over the ribs and return the pan to the oven uncovered.
  5. Roast for a further 20-25 minutes until the surface is caramelized and golden, basting once halfway through with the pan juices. The internal temperature should read 88-93 C / 190-200 F on an instant-read thermometer.
Rest and serve
  1. Remove the pan from the oven and tent loosely with foil. Rest for 10 minutes before cutting into individual ribs.
  2. Spoon the concentrated pan juices over the ribs just before serving. Discard the rosemary sprigs; the roasted garlic cloves can be squeezed out and spread onto bread.

Notes

If your ribs are especially thick or meaty, add another 15 minutes to the covered roasting phase before uncovering. The foil phase is what tenderizes - don't shorten it to speed things up.