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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Th first time I cooked this, my mum sauntered in the kitchen and blurted out My God! Smells like Sicily in here! Who the hell's coming to dinner? Vito Corleone? Can you hear the mandolins playing? LMAO Ingredients:
1 kg pork spare rib cuts (normal spare ribs cut across into 2) |
250 gm spicy italian pork sausage - cut into inch long chunks |
8 tbs plain canned tomato sauce or 2 tbs canned tomato paste |
4 tbs chopped garlic |
1 wine glass dry white vermouth |
2 tsp hot chili flakes or red pepper flakes (or to taste) |
4 anchovy fillets - drained |
1/2 of a cup pitted green olives - bashed with the flat side of a cleaver |
1 tbs capers- rinsed and drained |
4 cups water or light unsalted chicken stock |
1/2 level tsp sugar or to taste |
4 tbs olive oil |
Directions:
1. Heat olive oil in a large heavy skillet or deep pan and brown sausage chunks. Remove from pan and set aside.
2. Gently brown garlic and add in anchovy fillets, crushing them with back of spoon. Add in chili flakes and stir well.
3. Put in ribs in a single layer and brown. Flip over ribs and brown other side.
4. Pour in vermouth , swirl around and heat till almost evaporated. Add in tomato sauce, olives and capers and stir till sauce thickens.
5. Pour in 4 cups water and bring to the boil. Add sausage chunks. Lower heat to minimum, put lid on and simmer till sauce thickens and ribs are tender. Stir occasionally to prevent sticking and scorching.
6. Serve with pasta aglio olio or crusty Italian bread.
7. I've cooked this twice so far and both times I found salt unnecessary but season to taste, if you wish.
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