Pork Spare Ribs

Costina, a Recipe by Curemaster and Chef Cesare Casella

Served at chi Spacca in Los Angeles, Chef Cesare Casella shares his recipe for braised ribs with us.  Get ready for a fall-off-the-bone, melt-in-your-mouth flavor bomb!


For the Rub

  • 30 grams chopped garlic
  • 15 grams chopped sage
  • 15 grams chopped rosemary
  • 50 grams salt
  • 10 grams black pepper
  • 5 grams spezie forte
  • 10 grams crushed red pepper
  • 2 racks of Pork Spareribs
  • 250 milliliters White wine

For the Sauce

  • EVOO for sautéing
  • 10 grams sliced garlic
  • 10 grams crushed red pepper
  • 5 quarts whole, canned tomatoes, crushed
  • 4 quarts water
  • 45 milliliters Worcestershire sauce
  • 45 milliliters hot pepper sauce
  • Salt and freshly ground black pepper

Costina Spare Ribs by Cesare Casella


1. Combine the ingredients for the rub: garlic, sage, rosemary, salt, black and red peppers, and spezie forti. Rub over the ribs, Drizzle the ribs with a little olive oil. Wrap in plastic and let marinate overnight.

2. Place the ribs in a roasting pan and roast at 350ºF until well browned, about 50 minutes, turning every 20 minutes.

3. Deglaze the pan with wine and return to the oven for 5 minutes to evaporate the wine. Remove from the oven and throw off fat.

4. For the sauce, place the oil and garlic in a large saucepan and cook slowly until the garlic is soft and just beginning to color. Add the red pepper flakes, tomato, water, Worcestershire sauce, and pepper sauce. Bring to a simmer. Season with salt and pepper but not too much salt.

5. Pour the sauce over the ribs and return to the oven. Roast 10 minutes; stir. Continue roasting until the sauce has evaporate to the point where it comes about halfway up the sides of the ribs, 5 to 10 minutes more.

6. Cover and bake 20 minutes. Stir carefully, and continue cooking until the ribs are very tender, about 40 minutes total.

7. Spoon off as much fat as possible. Serve the ribs with the sauce.