Pork Ribs Pampanella Recipe

Name: Rose Marys Pork Ribs Pampanella Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 kg Pork Ribs; 3 tbs Calabrian Chili Paste; 2 tbs Honey; 1 cup Apple Cider Vinegar; 1 cup Walnuts; 4 cups Cabbage; 1 cup Greek Yogurt; 2 tbs Olive Oil; 1 tsp Salt; 1 tsp Pepper

Inspired by Rose Mary

Time3h

Serves4

calabrian chile agrodolce, walnuts, cabbage & yogurt relish

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The best thing to pair and share with Pork Ribs Pampanella

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Malvasia Bianca, Erggelet Brothers, Cecchini Family Vineyard 2022

fruity · floral · crisp

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Ingredients

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Main Ingredients

4.41 lb (2 kg) Pork Ribs

3 tbs calabrian chili paste

2 tbs Honey

1 cup Apple cider vinegar

1 cup Walnuts

4 cups Cabbage

1 cup Greek Yogurt

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Method

Cooking Instructions

Prepare the Ribs

Preheat the oven to 150°C (300°F). Season the pork ribs with salt and pepper. Place them on a baking tray lined with foil.

Make the Agrodolce Sauce

In a saucepan, combine the Calabrian chili paste, honey, and apple cider vinegar. Bring to a simmer and cook for about 5 minutes until slightly thickened.

Cook the Ribs

Brush the agrodolce sauce over the ribs and cover them with foil. Bake in the preheated oven for 2.5 to 3 hours until tender.

Prepare the Cabbage Relish

While the ribs are cooking, finely chop the cabbage. In a bowl, mix the chopped cabbage with Greek yogurt and olive oil. Season with salt and pepper to taste.

Toast the Walnuts

In a dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring frequently, until golden and fragrant.

Finish the Ribs

Remove the ribs from the oven, uncover, and brush with more agrodolce sauce. Broil for an additional 5-10 minutes until caramelized.

Serve

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Flor de Caña Rum, Cynar, Green Chartreuse, Mint, Lime

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Choice Old Fashioned

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