ribssmall

For our Memorial Day get together, I was faced with having to make a main course to follow hot-dog appetizers. Somehow ribs came to mind; however, I didn’t think my Italian version of them braised in tomato sauce was a good option. I wanted something closer to barbecue, but I really don’t like most barbecue sauces.

Great Local Grown Ribs
Great Local Grown Ribs

Looking through my cookbooks, I found the answer in The Mediterranean Slow Cookerby Michele Scicolone: Pork Ribs with Smoked Paprika Sauce. In my opinion, these smokey, saucy ribs, cooked slowly on low for 6 to 8 hours in a sauce with sherry vinegar, onions, garlic and a generous touch of Spanish smoked paprika can stand up to any southern counterpart. (I would not attempt to substitute Hungarian paprika for the Spanish variety called for by the recipe.)

Rather than serving the ribs with the suggested chickpeas, I opted for that all American favorite, corn on the cob to keep with the holiday spirit.

Wine Pairing: Dry Lambrusco, Rijoa, Zinfandel

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