Pork ribs recipe and red wine pairing

pubblicato 26-02-2024

Pork ribs recipe and red wine pairing

Is there anything better than pork ribs? Today we want to delight you with a really special recipe for real foodies, to be enjoyed with our usual wine suggestion. Pork ribs are cooked in many different ways, but to enhance a possible wine combination, we want to suggest a healthier and flavorful option.


Usually, pork ribs are synonymous with barbecues, and plenty of barbecue sauce. The aura surrounding pork ribs is attributed to several factors. This dish, a culinary staple found in various cultures across the globe, holds significance on every continent, given the widespread popularity of pigs as a primary livestock animal. This specialty evokes images of sunny Sundays on lawns, where large gatherings of friends and families come together to enjoy each other's company, accompanied perhaps by the tunes of country music playing in the background.


For those delving into the art of open-flame cooking or mastering the preparation of animal proteins, pork ribs inevitably become a focal point. The versatility of pork ribs allows for an array of culinary creations, as they boast a relatively neutral flavor profile, optimal fat content, and a rich collagen composition, making them exceptionally well-suited for a diverse range of cooking methods.


True to their name, ribs are cuts derived from the side of the pig. This section encompasses the entire area from the spine to the sternum and belly, revealing the exposed ribs. Obtained by making a cut parallel to the spine, just beneath the sirloin, spare ribs are separated from the more esteemed cuts located on the animal's back.

Let’s analyze a different preparation for your pork ribs, which will surely enhance its flavor accompanied by a good glass of Carpineto wine:


Pork ribs in the oven 

Baked pork ribs make for a delicious and succulent main course, perfect to be served alongside roast potatoes for a family lunch or a casual dinner with friends. While preparing them in the oven is relatively simple, achieving an impeccable result involves other little tricks like degreasing them for 2-3 minutes in boiling water. Subsequently, place them in a baking dish with a pinch of salt and pepper, a few sprigs of rosemary, and a splash of white wine (optional) without adding any additional oil. This method allows the meat to naturally release some of its fat during cooking, resulting in a tender and mouthwatering texture. 


To enhance the classic and beloved combination, we've included some potato wedges in the pan.


To prepare the baked pork ribs, start by dipping them in boiling water and blanching for approximately 3 minutes. 

Drain the ribs and arrange them in a baking dish. Peel the potatoes, placing them in a bowl of cold water to prevent discoloration, and cut them into coarse wedges. Add the potatoes to the baking dish with the ribs. Season the mixture with a few sprigs of rosemary, salt, and pepper. Cook in a preheated oven at 400 F for about 30 minutes or until the ribs achieve a golden and crispy texture. To prevent the meat from drying out, consider covering the dish with aluminum foil, making sure to turn the ribs halfway through cooking. Once done, remove the pork ribs from the oven, arrange them on a serving plate with the potatoes, and serve.


For an extra layer of flavor and tenderness, consider marinating the meat before baking. Place the ribs in a bowl with rosemary, a clove of garlic, and a glass of white wine. Let it rest in the fridge, covered with cling film, for about 1 hour. 


When paired with ribs, structured red wines are an excellent choice. To elevate your recipe, try pairing it with our Dogajolo Rosso Toscana IGT 2021. A wine that is both vinous and fruity, featuring sensations of cherry and pleasant hints of vanilla, coffee, and spices, works well. The taste profile is full, soft, and characterized by excellent structure. While traditionally enjoyed with ribs, its fruity characteristics also make it suitable for pairing with first courses and white meats.


Dogajolo is an innovative wine, representing a young "Super-Tuscan" that harmoniously combines diverse characteristics seldom found together. It presents the robustness and profound hues typical of a young wine, coupled with the elegance and equilibrium achieved through wood aging, all complemented by a fruity and aromatic bouquet. The wine is crafted from Sangiovese, Cabernet, and other grape varieties, each vinified separately due to differing ripening times. As fermentation nears completion, the varietals are blended and transferred to small wooden casks, where they undergo a gradual process of alcoholic and malolactic fermentation. The wine boasts a deep garnet color with violet reflections, a very fruity and intense aroma featuring hints of cherry, coffee, vanilla, and spice, and a full, soft, and complex taste that is well developed on the palate.


Try a different recipe: it’s good to change! Paired with our wonderful Carpineto products, this could as well become your favorite Pork ribs preparation. Is your mouth watery already?