Recipe: Pork Ribs with Olives and Rosemary

Every Thursday on the Good Food Blog we share a recipe from our archives.

Patrick Martins of Heritage Foods USA is doing his best to bring old breeds of pigs, cows, lambs and poultry back from near extinction. He first shared this recipe for Pork Ribs with Olives and Rosemary on July 15, 2006.

Keep reading for the full recipe…

Pork Ribs with Olives and Rosemary

Serves 4

• 4 lbs pork ribs, cut into individual ribs

• Salt and fresh ground black pepper to taste

• 4 Tablespoons extra-virgin olive oil

• 4 cloves garlic, roughly chopped

• 4 Tablespoons roughly chopped fresh rosemary

• 1/2 cup white wine

• 1 (15-oz) can Italian tomatoes, drained and cut in pieces

• 1/2 cup Italian black olives

Preheat the oven to 400–. Rub the ribs with salt and pepper. Place them in a roasting pan and roast in the oven for 10 minutes. Drain any liquid the ribs give off.Add the olive oil, garlic, rosemary, and stir to coat the ribs. Return the pan to the oven until the garlic starts to soften, about 8 minutes, then add the white wine. When the wine reduces completely, after approximately 15 minutes, turn the rubs and add the tomatoes, distributing them evenly. Taste and adjust the seasoning for salt and pepper. Roast the ribs for another 25 minutes. Just before they are ready, add the olives. Serve immediately.