My FAVORITE Italian Meat Dish (that most Italians have never heard of)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat and pork loin is less expensive.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with vinegar

Vegetable broth adds flavor without alcohol and is often cheaper.

Score the pork ribs every 2 inches along its length, leaving the bottom connected.

Sprinkle salt all over the meat, especially into the scores.

Rub diced garlic into each of the scores.

Dust the meat completely with paprika, ensuring all sides are coated.

Arrange the ribs snugly in a deep baking tray without extra space around.

Sprinkle with red chili pepper flakes if desired.

Refrigerate the pork uncovered for 45 to 60 minutes.

Preheat the oven to 300°F (150°C).

Soak a sheet of butcher or parchment paper in water and cover the meat, tucking the edges around the pork.

Bake for 2 to 3 hours, or until the meat is very tender.

Transfer the meat to a serving platter and drizzle generously with vinegar.

Let the meat cool to room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens