Growing up, the only ribs I ever had were those my Neapolitan aunt would make in tomato sauce. She used to brown them in olive oil and then slowly simmer them in a large pot of sauce, which sometimes contained cotenne, or pig-skin braciole. Yum! It was pork at its best.
Stewed Spareribs with Tomatoes
Growing up, I always looked forward to my aunt’s Carnevale, or Fat Tuesday, dinner, which featured homemade fusilli pasta with a three-meat (beef, veal, and pork) tomato sauce. She made this dish only once a year to retain its special significance: a farewell to meat for the forty days of Lent.
I remember how I would salivate as the sauce slowly simmered and my aunt would use thin iron rods to roll the pasta dough into long tubes of pasta that roughly resembled the barrel of a rifle. As she made the pasta, she’d advise me to eat as much meat as I could since there wouldn’t be any more on the menu until Easter.
Punti e Fagioli – Spareribs and Beans
It’s been pretty wintry here in San Diego these past few weeks. Jeans have taken the place of shorts, and sweatshirts, the place of polos. The chilly temps have similarly impacted our menus, with hardier dishes taking precedence over lighter fare. A case in point was last night’s entree, punti e fagioli, or spare ribs with beans: thick, center-cut country-style pork ribs simmered slowly in tomato sauce with cannellini beans. The perfect comfort food for a winter night.