Ernesto's Pork RibsClick to Play

Ernesto's Pork Ribs

Mary Ann Esposito


2 pounds meaty pork ribs
1/4 cup Extra Virgin Olive Oil
Salt and freshly ground black pepper to taste
Slices of hearty Italian bread, at least 1/2-inch thick


Heat the olive oil in a large sauté pan; you need a pan big enough to hold the ribs in a single layer. While the oil is heating, slice the pork between the bones to produce individual ribs. Put the ribs, fat side down, in the oil to brown. When brown, turn the ribs over to brown the other side. Season with salt and pepper. Put a slice of bread on top of each rib and press down on it so that it comes in contact with the whole length of the rib; you want it to absorb as much of the flavor as possible while the ribs cook. After about 5 minutes, turn the slices of bread over so the other side is also flavored with the pan juices.

Add about a half cup of water to the pan to ensure that the meat stays moist as it finishes cooking. Cover and simmer for a half hour. Check midway through cooking and add more water if necessary.

When the ribs are done, arrange the bread slices on a platter and put a rib on top of each slice. Serve immediately.

Note: If your ribs are small or not as meaty as those Ernesto used, you may need to reduce the cooking time slightly. Ernesto says this is often served with whole baked garlic bulbs.

item recipe is featured in Episode 1524 of Season 15.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

There are no comments yet.

Leave a Comment