PORK SPARERIBS, TUSCAN STYLE

Steps:

• Pour the olive oil into a sauté pan wide and deep enough to hold all the ribs. Place over medium heat. When the oil is hot, add the ribs in a single layer and brown them slowly, turning until all sides are browned. Transfer the ribs to a plate and set aside. To the same pan, add the onion and parsley and cook until the onion is translucent, about 5 minutes, then add the garlic, cinnamon, cloves, and black pepper. Return the ribs to the pan and move them around with tongs to let them absorb the flavor and the heat. Pour the wine into the pan and scrape the bottom of the pan with a wooden spoon to loosen any flavorful bits. Cook until the wine has evaporated, about 2 minutes, then add the tomatoes and their liquid. Cover with a lid and simmer for about 1½ hours, until the meat is tender and the sauce is reduced to a creamy consistency. Season with salt and serve from a platter or on individual plates. VINO Pair this with a fruity young Tuscan Merlot.