Costina, a recipe by Cesare Casella

Served at chi Spacca in Los Angeles, Chef Cesare Casella shares his recipe for braised ribs with us.  Get ready for a fall-off-the-bone, melt-in-your-mouth flavor bomb!


For the Rub
30 grams chopped garlic
15 grams chopped sage
15 grams chopped rosemary
50 grams salt
10 grams black pepper
5 grams spezie forte
10 grams crushed red pepper
2 races of Pork Spareribs
250 milliliters White wine

For the Sauce
EVOO for sautéing
10 grams sliced garlic
10 grams crushed red pepper
5 quarts whole, canned tomatoes, crushed
4 quarts water
45 milliliters Worcestershire sauce
45 milliliters hot pepper sauce
Salt and freshly ground black pepper


1. Combine the ingredients for the rub: garlic, sage, rosemary, salt, black and red peppers, and spezie forti. Rub over the ribs, Drizzle the ribs with a little olive oil. Wrap in plastic and let marinate overnight.

2. Place the ribs in a roasting pan and roast at 350 until well browned, about 50 minutes, turning every 20 minutes.

3. Deglaze the pan with wine and return to the oven for 5 minutes to evaporate the wine. Remove from the oven and throw off fat.

4. For the sauce, place the oil and garlic in a large saucepan and cook slowly until the garlic is soft and just beginning to color.

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