About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Stewed Pork with Porcini Mushrooms and Juniper | Main | Spareribs with Tomatoes and Vegetables for Polenta »

Spareribs Pan-Roasted with Sage and White wine, Treviso style

Another keeper from Essentials!


I am coming to appreciate the proper browning of the meat to develop the fond and the flavor it gives you in the resulting pan juices.

The pork ribs are first browned in a large skillet. Mine just fit—I almost had to take one out.



After they are nice and brown you add white wine, fresh sage and garlic. Then you simply let them “pan-roast” on top of the stove.


I had more juice left in the pan during cooking and never had to add any water. At the end, I did add water to make a gravy/sauce which was perfect with the ribs over polenta.


Now I really want to go to Treviso!

Comments (5)


Jan, once again you have whetted my appetite! I know this would be a delicious addition to anyone's favorite recipes!



Hey, Mindy, just FYI, it was me not Sandi.

I made these this week too. Delicious!

Wonderful job Jan!

Browning reactions are so important, without them we would not have caramel, coffee, etc.

Your dish looks divine and I hope you will visit Treviso some day. During the crespelle chapter, I waxed rhapsodic on a dish in Treviso, crespelle con radicchio. I hope to have it again within the next few weeks!

Lord, I just want to nibble on those ribs now. In a very ladylike manner of course. Ha!

Marcella Hazan:

I am glad so many of you like spareribs as much as I do. And I eat them with my fingers. If you are going to the Veneto, I recommend stopping a day or two in Treviso. It has marvelous food shops. You can even make it a day trip from Venice, if that is where you are staying. Victor used to take the train to Treviso and then a cab to his favorite food shop to buy salumi and cheeses he couldn't get in Venice.

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