Ribs Napoletana (4) Recipe

Prepare ribs

Pat the ribs dry with paper towels. If ribs are in a slab, remove the silver skin membrane from the bone side and cut into individual ribs or small 2–3 bone portions suitable for antipasti serving (about 12–16 pieces).

Make marinade

In a bowl combine 3 tbs extra-virgin olive oil, minced garlic, chopped rosemary, chopped oregano, red wine vinegar, lemon zest, 2 tsp sea salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes. Whisk to emulsify.

Marinate ribs

Place ribs in a shallow dish or zip-top bag and pour marinade over them, turning to coat all sides. Refrigerate for at least 1 hour and up to 4 hours. Remove from fridge 30 minutes before cooking to come closer to room temperature.

Sear ribs

Preheat oven to 160°C (320°F). Heat a large heavy ovenproof skillet or frying pan over medium-high heat and add 1 tbs olive oil. Working in batches if necessary, sear ribs 2–3 minutes per side until nicely browned. Transfer all seared ribs back into the skillet in a single layer.

Start the sauce

In a medium saucepan or in the same ovenproof skillet (if using), heat 2 tbs olive oil over medium heat. Add the finely chopped shallot and cook, stirring, until softened, about 3–4 minutes. Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned.

Build the Napoletana

Stir in the tomato paste and cook 1 minute. Add the crushed San Marzano tomatoes (400 g), torn basil leaves, 1/2 tsp sugar (if using), 3/4 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, then taste and adjust seasoning.

Braise ribs in sauce

Nestle the seared ribs into the simmering tomato sauce, spooning sauce over them so they are mostly covered. If using a skillet, cover tightly with a lid or foil. Transfer to the preheated oven and braise at 160°C (320°F) for 1 hour to 1 hour 15 minutes, until ribs are tender and sauce has thickened. Check once halfway and spoon sauce over ribs.

Finish and glaze

Remove ribs from oven. If sauce is thin, place skillet over medium heat and reduce sauce 4–6 minutes until glossy and coats a spoon. Taste and adjust salt/pepper. Sprinkle chopped parsley and additional torn basil leaves over the ribs. Drizzle 1–2 tbs extra-virgin olive oil over the finished dish for shine.

Arrange ribs on a large platter or individual appetizer plates. Spoon extra Napoletana sauce over each rib. Place crusty bread or grilled crostini alongside to soak up sauce. Garnish with lemon wedges for those who want a bright squeeze, and extra basil leaves.

Serve warm as an antipasti to share. Each guest can take 3–4 ribs; provide small forks and napkins. Leftovers keep refrigerated in an airtight container for up to 3 days and reheat gently in a 160°C (320°F) oven covered, or in a saucepan over low heat.