You are here

Costine

wegmansfoodmarkets's picture
Wegmans Executive Chef Mark Makovec shows you how to create this "typically" Tuscan pork dish with nutmeg, cinnamon, rosemary and sage. Costine is a wonderful way to avoid losing your appetite for the same old spare ribs. This recipe is refreshingly different to the traditional ribs cooked with the usual suspect sauces. An awesome fragrant dish with a combination of fresh herbs and spices. The pork ribs turn out tender enough to be cut with a fork. This dish grows more flavorful as a leftover. This dish always gets rave reviews
Ingredients
  Fresh rosemary 2 Tablespoon, chopped
  Sage 2 Tablespoon, chopped
  Garlic 2 Tablespoon, mince
  Curry salt 1⁄2 Tablespoon (Wegmans Curry Salt Seasoning Shakr)
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Garam masala 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cracked black pepper 1⁄4 Teaspoon
  Hot pepper sauce 1 Tablespoon (Italian Classics Hot Pepper Spread)
  Pork spare ribs 3 Pound, patted dry and cut in half (1 rack, Center Cut)
  Water 2 1⁄2 Cup (40 tbs)
  Canned tomatoes 28 Ounce (Italian Classics Coarse Ground Tomatoes)
  Worcestershire sauce 2 Teaspoon
  Tabasco pepper sauce 1⁄2 Teaspoon
Directions

GETTING READY
1. Day before serving: Combine rosemary, sage, garlic, curry salt, cinnamon, nutmeg, garam masala, 1/2 tsp salt, 1/4 tsp pepper, and hot pepper spread in small bowl.
2. Place ribs in single layer on bottom of roasting pan. Coat both sides of ribs with spice mixture. Cover with plastic wrap and refrigerate overnight.
3. Preheat oven to 350 degrees F.

MAKING
4. Remove pan from refrigerator and remove plastic wrap. Roast ribs 20 minutes flip and roast another 20 minutes.
5. Transfer ribs to 8-qt ovenproof pan. Add 2 1/2 cups water to original roasting pan and stir to loosen browned bits on bottom of pan. Pour juices over ribs.
6. Add canned tomatoes, Tabasco, and Worcestershire sauce to pan with ribs. Season with salt and pepper. Stir to combine.
7. Cover pan with foil or with lid and place on center rack of oven. Braise the ribs for 2 1/2 hours.

SERVING
8. Serve the ribs and sauce over cooked Pappardelle and accompany with sauteed greens.

TIPS
Extra sauce pairs well with Italian Classics Pappardelle.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Tuscan
Course: 
Main Dish
Feel: 
Meaty
Method: 
Braising
Ingredient: 
Pork Spare Rib
Preparation Time: 
480 Minutes
Cook Time: 
190 Minutes
Ready In: 
670 Minutes
Servings: 
4
Subtitle: 
Tuscan Pork Spareribs

Rate It

Your rating: None
4.525
Average: 4.5 (2 votes)