Well, this recipe mysteriously disappeared from Joe Henry's website a little while back. But never fear, fellow obsessives – I have a copy of it, and hopefully no one will mind if I share it with my readers. I can bear witness that this recipe is both tasty and easy to prepare. Though I usually substitute Earl Hines for a Joe Henry record.
SPARE RIBS TUSCAN-STYLE WITH WHITE WINE, GARLIC AND SAGE.
* Slab of pork spare ribs
* Dry white wine
* 5 cloves of garlic
* Fresh sage
* White flour
* Olive oil
* Kosher salt
* Cracked black pepper
* Aged Peccorino Romano cheese
Take a large slab of spare ribs, and cut into individual pieces by slicing between each rib. Dredge lightly in flour and shake off any excess. Sprinkle liberally with salt and cracked pepper.
In a large, deep, heavy pan, heat 2 table spoons of olive oil over medium-high heat. Put in ribs and brown well on all sides. When nearly browned, scatter crushed garlic in and around the ribs so it too becomes sauteed.
When ribs are browned, add 2 table spoons chopped fresh sage leaf and toss. Then add a cup and a half of white wine to the pot, tossing ribs with a wooden spatula, scrapping loose the goodness at the bottom of the pan. When wine has bubbled up for 30 seconds or so, turn heat to low and cover. Let simmer for 40-50 mins, turning occasionally to coat ribs. If more liquid is required, add a bit of water.
While ribs are nearing completion, boil water and cook a pound of spaghetti, al dente. Strain in a collander that has been lined with fresh arugula, thus wilting the greens.
Remove ribs and place attractively on a warm platter. Sprinkle with kosher salt and dust generously with finely chopped fresh parsley.
Toss the cooked spaghetti and arugula into what remains in the rib pan. Transfer to a pasta bowl and dust with chopped parsley and grated peccorino cheese, and cracked pepper.
Serve at once with steamed green beans (with a drissle of olive oil and a squeeze of fresh lemon), a pane rustica and a hearty red wine.
Call your loved ones to the table. Put on a record by Earl Hines. Be grateful for all of the above.