Costine from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Name: Costine from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
Ingredients: 30 grams (1¾ tablespoons) coarse salt; 5 grams (1 tablespoon) spezie forti, garam masala, or freshly ground nutmeg; 10 grams (1¾ tablespoons) freshly ground black pepper; Olive, grapeseed, or canola oil; 1 kilogram (2¼ pounds) whole, canned Italian plum tomatoes with their juices, crushed; 30 milliliters (2 tablespoons) Worcestershire sauce; Olive, grapeseed, or canola oil, for sautéing; 250 milliliters (1 cup) dry white wine; 10 grams (1¾ tablespoons) sliced garlic; 25 milliliters (1 tablespoon plus 2 teaspoons) hot pepper sauce; Coarse salt and freshly ground black pepper; 5 grams (1 tablespoon) red pepper flakes; 15 grams (¼ cup) chopped fresh sage; 3 to 4 kilograms (7 to 8 pounds) pork spareribs (2 racks), membrane and skirt removed and rack trimmed of large areas of fat (see Chef’s Note); 30 grams (5¼ tablespoons) chopped garlic; 15 grams (¼ cup) chopped fresh rosemary; 2 grams (2 teaspoons) red pepper flakes

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Pork spareribs are marinated in an herb rub, browned in the oven, and then braised in a spicy tomato sauce in this luscious, mildly spicy preparation. Ribs give

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Ingredients

30 grams (1¾ tablespoons) coarse salt
5 grams (1 tablespoon) spezie forti, garam masala, or freshly ground nutmeg
10 grams (1¾ tablespoons) freshly ground black pepper
Olive, grapeseed, or canola oil
1 kilogram (2¼ pounds) whole, canned Italian plum tomatoes with their juices, crushed
30 milliliters (2 tablespoons) Worcestershire sauce
Olive, grapeseed, or canola oil, for sautéing
250 milliliters (1 cup) dry white wine
10 grams (1¾ tablespoons) sliced garlic
25 milliliters (1 tablespoon plus 2 teaspoons) hot pepper sauce
Coarse salt and freshly ground black pepper
5 grams (1 tablespoon) red pepper flakes
15 grams (¼ cup) chopped fresh sage
3 to 4 kilograms (7 to 8 pounds) pork spareribs (2 racks), membrane and skirt removed and rack trimmed of large areas of fat (see Chef’s Note)
30 grams (5¼ tablespoons) chopped garlic
15 grams (¼ cup) chopped fresh rosemary
2 grams (2 teaspoons) red pepper flakes