Spareribs with White Wine, Rosemary, and Black Pepper

• 3½ pounds meaty pork spare ribs
• 1 tablespoon fresh rosemary leaves
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves
• 1¼ cups white wine

1. Trim fat from spareribs, then cut between bones into individual ribs. Finely chop fresh rosemary. Dry ribs with paper towels, then season lightly with pepper and salt to taste. Warm olive oil over low heat in a large, deep skillet or Dutch oven that fits ribs in no more than 1½ layers. Add garlic and cook, turning occasionally, until golden, 5 to 7 minutes. Remove and set aside.

2. Increase heat to medium-high. In batches, brown both sides of ribs, removing each when done, 8 to 10 minutes total. Pour off fat. Return ribs to pot and reduce heat to as low as possible. Sprinkle with rosemary. Return garlic. Pour wine over all and scrape brown residue on bottom of pan into wine. Cook 30 seconds and cover.

3. Cook 20 minutes, then turn ribs. Cover and cook 10 to 15 minutes more. The juices should be thickened and beginning to stick to pan bottom. Stir in ¼ to ½ cup water depending on thickness, cover, and cook until ribs are tender, 10 to 15 minutes more. Check occasionally to see if sauce is sticking. If so, add a little more water. When done, sauce should be thick enough to heavily coat ribs. Stir in ½ teaspoon freshly ground pepper and turn ribs into sauce to coat. Serve hot.

Variation for Spareribs with White Wine, Rosemary, and Black Pepper

Replace the fresh rosemary with 1 teaspoon dried.

Serving Suggestion for Spareribs with White Wine, Rosemary, and Black Pepper

Baked or grilled fennel, broiled tomato halves, or Tossed Cauliflower Salad. Short pasta tossed with butter and a little grated cheese or baked potatoes or boiled new potatoes drizzled with olive oil.