Costine di Maiale in Umbido


4 servings:

  • 800 gr. of pork ribs;
  • 30 gr. parsley;
  • 1 onion;
  • 1 stalk of celery;
  • 1 clove of garlic;
  • 1 carrot;


  • 1 tablespoon of Colline Teatine DOP extra virgin olive oil;
  • 1 can of peeled tomatoes;
  • 1 laurel leaf;
  • ½ glass red wine;
  • Balsamic Vinegar of Modena DOP and salt


Cut or ask a butcher to each rib from the rack of ribs separately. Prepare a base for the ribs by slicing the onion, garlic, carrot and celery thinly before mashing them together into a bowl.

Put the mixture in a pan, wide enough to cover the ribs in a single layer, with a spoonful of oil.

Place the pan over medium heat and let it fry for a minute, then place the ribs in the bowl and continue browning, sprinkling them occasionally with the wine and 2 tablespoons of balsamic vinegar.

Once the wine has evaporated, pour the tomatoes into the pan, add salt, laurel leaf, stir, cover and cook over a moderate flame, stirring occasionally.

Remove the ribs from the heat and let them cool. The ribs can be served on their own or with polenta, pasta or vegetables.

Suggested Wine: