Costatine Di Maiale Recipe

Prep and season ribs

Preheat the oven to 140°C (285°F). Pat the pork belly spare ribs dry with paper towels. Remove any silver skin from the underside if present. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and olive oil to form a paste. Rub the paste all over both sides of the ribs, massaging it into the meat. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight (if refrigerating, bring to room temperature for 30 minutes before cooking).

Sear (optional, for extra flavor)

Heat a large heavy ovenproof skillet or frying pan over medium-high heat and add 1 tablespoon olive oil. When shimmering, sear the ribs, meaty side down, 2–3 minutes until browned; turn and sear the other side 1–2 minutes. Remove ribs to a plate.

Make the sauce

In the same skillet (wipe out excess fat leaving fond) or in a medium saucepan, add 1 tablespoon olive oil and reduce heat to medium. Add the finely chopped onion and cook, stirring, for 6–8 minutes until translucent and lightly golden. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, orange juice, orange zest, brown sugar, apple cider vinegar and prepared barbecue sauce. Mix well to combine. Add red chilli flakes, smoked hot sauce or liquid smoke (if using), thyme, bay leaf, salt and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and simmer, uncovered, for 10–12 minutes to develop flavor and thicken slightly. Taste and adjust seasoning—add more sugar for sweetness, vinegar for brightness, or chilli for heat.

If you prefer a smoother sauce, remove the bay leaf and blend with an immersion blender until smooth, or briefly transfer to a blender (be careful with hot liquids). Return to the saucepan and keep warm.

Combine ribs and sauce

Place the seared (or raw, if you skipped searing) ribs into a large baking dish or deep roasting tray in a single layer. Pour two-thirds of the tomato-orange-barbecue sauce over the ribs, turning them to coat both sides. Reserve the remaining sauce for glazing later and for serving. Cover the baking dish tightly with foil.

Bake low and slow: place the covered dish in the preheated oven and bake for 2 hours. After 2 hours, remove foil, baste ribs with pan juices, re-cover and continue baking for another 1–1.25 hours (total 3–3.25 hours) until the meat is very tender and starting to pull back from the bones. Internal temperature should register around 90–95°C (195–203°F) for fall-apart tenderness.

For a sticky glazed finish: increase oven temperature to 220°C (425°F). Uncover, brush the ribs generously with the reserved sauce, and bake uncovered for 10–15 minutes until sauce is sticky and caramelized, watching carefully to avoid burning. Alternatively, finish under a hot grill/broiler for 3–6 minutes, brushing once or twice more with sauce, until edges are caramelized.

Remove ribs from the oven and let rest 10 minutes in the dish. Transfer ribs to a cutting board and cut between bones into portions (costatine). Spoon any pan juices and remaining sauce over the cut ribs.

Arrange on a warm platter, scatter fresh orange segments or thin orange slices and chopped parsley over the ribs. Serve with extra barbecue sauce on the side and the reserved pan juices. These are served as Antipasti Caldi—present in smaller portions (this recipe yields hearty appetizer portions).

Leftovers: store cooled ribs and sauce separately in airtight containers in the refrigerator for up to 3–4 days. Reheat gently in a covered dish at 160°C (325°F) or in a saucepan with a splash of orange juice to loosen the sauce.