Rosticciana (Spare Ribs) and Sausages Braised in Beer and Olives

Name: Rosticciana (Spare Ribs) and Sausages Braised in Beer and Olives
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 7 to 8 cups Belgian ale (or your preferred beer); 5 ounces large black olives, such as Cerignola; 5 cloves garlic, cut into 3 pieces each; 3 sprigs fresh rosemary, leaves picked; 1 red onion, cut into thin wedges; Salt and freshly cracked pepper; 12 assorted sausages, such as Italian, Irish banger and andouille; 1 1/2 racks pork spare ribs, ribs separated; Salt and freshly cracked pepper

Recipe courtesy of Debi Mazar and Gabriele Corcos

Show: Extra Virgin

Episode: Welcome to Brooklyn

Rosticciana (Spare Ribs) and Sausages Braised in Beer and Olives

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

1137

Total Fat

88

Saturated Fat

29

Carbohydrates

16

Dietary Fiber

2

Sugar

1

Protein

52

Cholesterol

254

Sodium

1415

Total: 55 min
Prep: 10 min
Cook: 45 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

1137

Total Fat

88

Saturated Fat

29

Carbohydrates

16

Dietary Fiber

2

Sugar

1

Protein

52

Cholesterol

254

Sodium

1415

Total: 55 min
Prep: 10 min
Cook: 45 min

Ingredients

Sausages:

7 to 8 cups Belgian ale (or your preferred beer)

5 ounces large black olives, such as Cerignola

5 cloves garlic, cut into 3 pieces each

3 sprigs fresh rosemary, leaves picked

1 red onion, cut into thin wedges

Salt and freshly cracked pepper

12 assorted sausages, such as Italian, Irish banger and andouille

Ribs:

1 1/2 racks pork spare ribs, ribs separated

Salt and freshly cracked pepper

Directions

For the sausages: Preheat a grill on high heat.
In a medium roasting pan or wide diameter pan, combine the beer, olives, garlic, rosemary and onion wedges. Season with salt and freshly cracked pepper and bring to a simmer. Add the sausages; the liquid should come about halfway up the sides of the sausages. If not, add more beer or water until it does. Braise the sausages until cooked through, 10 to 15 minutes.
For the ribs: Sprinkle the ribs liberally with salt and freshly cracked pepper. Grill over high heat, turning frequently, until cooked through and caramelized on the outside, 15 to 20 minutes total. This is not a low and slow method of cooking ribs; it's the opposite, high and fast.
Remove the sausages from the braising liquid and grill until there are grill marks on each side, about 5 minutes.
Transfer the ribs and sausages to a large platter. Serve the sausages with the braising liquid on the side if desired.