Carmella's Red Rib Stew | Costole Di Maiale Con Patate

Simple to make, yet this tangy Red Rib Stew tastes like you slaved in the Image: Red Rib Stewkitchen all day! In 1903, my great grandmother Carmella, brought this savory Italian recipe and countless others with her from Italy to Canada. Carmella shared her hospitality with all who came to her doorstep.

I suggest serving with some fresh bread, steamed Romano beans (or green beans if you have no Romano beans) and Geeg's broccoli lemon salad. Delizioso! If you do not want to use pork ribs, you can substitute beef stew meat. Then use beef stock in stead of chicken stock.

Red Rib Stew Recipe

Ingredients
  • 2 lbs pork spareribs
  • 3 tbsp of extra virgin olive oil (cover bottom of pot)
  • 3-4 cloves of garlic, sliced
  • 1 large and 1 medium can of tomato sauce
  • 2 cups chicken broth
  • 1 1/2 cups water
  • 6-8 red potatoes quartered
  • 1 1/2 tsp salt
Preparation
  1. In a large dutch oven heat up your olive oil, add sliced garlic
  2. Brown your cut up ribs slowly and evenly on all sides in the garlic and oil
  3. Salt and pepper the ribs while browning
  4. Add chicken broth and water, bring to simmering
  5. Add tomato sauce and salt.
  6. Cover and slow simmer for 2 hours or until ribs are very tender.
  7. Half an hour or so before serving, add the peeled and quartered potatoes
  8. Simmer until potatoes are cooked through, but not mushy
Prep Time: 30 min
Cook Time: 120 min
Serves: 6

Live Long and Mangia!

Health Benefits

Garlic lowers cholesterol levels and blood sugar which helps prevent heart attack and stroke. When crushed, raw cloves releases allicin, which has been shown to be a more potent antibiotic than penicillin and tetracycline.

Extra virgin olive oil is derived from the first pressing of the olives and has the most delicate flavor and many antioxidant benefits.

For more on eating healthy, I find The Health Benefits Times very informative.

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