Pork ribs are a tasty and succulent dish, perfect for a special lunch or dinner. The pork meat becomes even more flavorful thanks to the lard and spices. The ribs are cooked in a pan until they reach a soft and juicy consistency. This dish is typical of Italian cuisine, particularly from the Emilia-Romagna region.
If the ribs are fatty, you can skip the lard.
Moisten them lightly as if washing them and place them in a pan with garlic cloves, cooking them covered at first and uncovered as they begin to brown: salt at the end.
Be careful not to cook them too long as they will become tough.
Serve hot and garnish with sprigs of fresh rosemary.
Italy
| Energy (kcal) | 241.67 |
| Carbohydrates (g) | 1.38 |
| of which Sugars (g) | 1.38 |
| Fat (g) | 19.83 |
| of which Saturates (g) | 7.12 |
| Protein (g) | 14.25 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.05 |
