{"id":7777,"date":"2023-04-27T11:51:33","date_gmt":"2023-04-27T15:51:33","guid":{"rendered":"https:\/\/staging-vinsarista.lassonde.net\/?page_id=7777"},"modified":"2023-04-27T16:00:28","modified_gmt":"2023-04-27T20:00:28","slug":"italian-style-pork-ribs","status":"publish","type":"page","link":"http:\/\/vinsarista.wpbeta.vortexdev.com\/en\/italian-style-pork-ribs\/","title":{"rendered":"Italian-style pork ribs"},"content":{"rendered":"\n<section class=\"container-image-text-inline reverse-default-layout\">\n                <div class=\"container-large\">\n        \n        \n                                                                                                                            \n            <!-- - - - - - Container Image Text Inline - - - - - -->\n    \n<!-- Single Row -->\n<div class=\" row \">\n        <div class=\"col col-image  col-sm-12 col-xs-24   scrollmagic-toggle-class scroll-opacity scroll-translate-y \">\n        <figure class=\"scrollmagic-toggle-class scroll-opacity scroll-translate-y\">\n            <img class=\"lazy\" data-original=\"http:\/\/vinsarista.wpbeta.vortexdev.com\/app\/uploads\/2023\/04\/Recette_Cotes-levees-a-litalienne.png\">\n        <\/figure>    <\/div>\n        <div class=\"col col-text  col-sm-12 col-xs-24   scrollmagic-toggle-class scroll-opacity scroll-translate-y \">\n        <header class=\"scrollmagic-toggle-class scroll-opacity scroll-translate-y\">\n    \n    \n    \n            <h2 class=\"text-title\">Italian-style pork ribs<\/h2>\n        <hr>\n    <\/header>\n\n    <div class=\"scrollmagic-toggle-class scroll-opacity scroll-translate-y\">\n        <p><strong>Ingredients\u00a0<\/strong><\/p>\n<div class=\"ingredients__item fake-checkbox\">\n<p>1.5kg pork ribs (trimmed, membrane removed)<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\"><label><label><input type=\"checkbox\" \/><\/label><\/label>1 648ml jar of\u00a0<a href=\"http:\/\/stefanofaita.com\/en\/product\/arrabiata-sauce\/\">Stefano arrabbiata sauce<\/a><\/p>\n<\/div>\n<p class=\"single-recipe__section-sub-title\">FOR THE DRY MARINADE:<\/p>\n<div class=\"ingredients__item fake-checkbox\">\n<p>1\/4 cup of olive oil<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>4 garlic cloves, peeled and minced<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>2 tbsp chopped sage<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>2 tbsp chopped rosemary<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>1 tsp freshly ground black pepper<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>1 tbsp salt<\/p>\n<\/div>\n<p><strong>Preparation<\/strong><\/p>\n<p>Combine all the marinade ingredients together and coat both sides of the ribs. Cover the ribs with plastic wrap and let rest for at least 2 hours in the refrigerator (or overnight, if possible).<\/p>\n<p>Place marinated ribs in a double layer of aluminum foil. Brush the ribs with the sauce and wrap as tightly as possible.<\/p>\n<p>In a 300 \u00b0F (150 \u00b0C) preheated oven, bake the ribs on a sheet pan for about 2 hours.<\/p>\n<p>Remove the ribs from the oven. The meat should be tender when pierced with the tip of a knife and should pull away lightly from the bone. Let cool, without removing from the foil, to avoid drying out.<\/p>\n<p>Heat barbecue at a low temperature.<\/p>\n<p>At grilling, remove excess sauce and keep for basting during cooking.<\/p>\n<p>Grill ribs for 15 minutes, turning them over every 5 minutes and basting regularly with the sauce. Ribs are done when they are lightly charred on both sides<\/p>\n<p>&nbsp;<\/p>\n\n    <\/div>\n\n\n    <\/div>\n<\/div>\n\n                <\/div>\n    <\/section>\n","protected":false},"excerpt":{"rendered":"<p>Italian-style pork ribs Ingredients\u00a0 1.5kg pork ribs (trimmed, membrane removed) 1 648ml jar of\u00a0Stefano arrabbiata sauce FOR THE DRY MARINADE: 1\/4 cup of olive oil 4 garlic cloves, peeled and minced 2 tbsp chopped sage 2 tbsp chopped rosemary 1 tsp freshly ground black pepper 1 tbsp salt Preparation Combine all the marinade ingredients together &hellip; <a href=\"http:\/\/vinsarista.wpbeta.vortexdev.com\/en\/italian-style-pork-ribs\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":9,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-7777","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Italian-style pork ribs - | Vins Arista<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Italian-style pork ribs - | Vins Arista\" \/>\n<meta property=\"og:description\" content=\"Italian-style pork ribs Ingredients\u00a0 1.5kg pork ribs (trimmed, membrane removed) 1 648ml jar of\u00a0Stefano arrabbiata sauce FOR THE DRY MARINADE: 1\/4 cup of olive oil 4 garlic cloves, peeled and minced 2 tbsp chopped sage 2 tbsp chopped rosemary 1 tsp freshly ground black pepper 1 tbsp salt Preparation Combine all the marinade ingredients together &hellip; 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