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Puntine di Maiale con Polenta: Pork Ribs with Polenta Recipe

Puntine di Maiale con Polenta: Pork Ribs with Polenta

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Average Rating:

Total Reviews: 9

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  • on May 07, 2012

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    I made this recipe twice. 1st time with the old typo for salt on the Polenta. Yikes - what a salt bomb. 2nd time I used boneless country spare ribs and they dried out durung the braising process. Bone in is the way to go. Still sauce was tasty and grilled polenta - yum!

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  • on June 10, 2011

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    Personal opinion...
    Regardless of polenta recipe...the pork is delicious...with corn on cob, creamy spinach and crunchy bread. Two old, retired, polish folks in CA fell asleep very happy after making this recipe!!! Enjoy Annie , Fremont , CA .

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  • on March 18, 2011

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    Excellent dish!
    Did not have any olives or allspice, and used boneless ribs, but other than that followed the recipe for cooking the pork and it turned out great!
    As for polenta, I used my own recipe and sauteed rather than grilled. I would definitely recommend trying this dish!
    (and please take the time to make the tomato sauce-- it's delicious

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  • on January 27, 2011

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    OMG I can't believe how good this was! I've definitely found a new staple recipe, especially for the winter months when you want that comfort type food.
    I only used 3lbs of pork and there was plenty of sauce. The flavor of the cinnamon allspice and cloves with the red wine and tomato sauce was a perfect balance, typical of Batali. I used a jar of marinara sauce to save time but will def make it from scratch next time.
    I was surprised how very simple making the polenta cakes was. I used the yellow cornmeal and it was the perfect side dish. Mashed potatoes might work but honestly I think it could be too much.
    I didn't have the olives so I skipped it but now I'm curious what it will bring to the flavor next time I make this... and there will def be a next time!

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  • on July 26, 2008

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    I bought spare ribs because they were on sale and then had to find a recipe to follow. Selected this recipe b/c it was contained in one pot and had the shortest cooking time. The house smelled fantastic and the flavor was amazing! Added a cup more wine and reduced it just a little at the end to create more sauce -- served with mashed potatoes instead of polenta & the sauce made a great 'gravy'. Will be making this again and again!

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  • on June 29, 2008

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    good but braise for 2.5 to 3 hours
    and add some flavor to polenta

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  • on April 20, 2008

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    I really enjoyed this recipe! Very authentic tasting as all of Mario's recipes. Very nice flavor and easy to make. I did let it simmer for about 3 hours. You could substitute beef ribs and some sausage either in place of the pork or along with. Very Yummy! Rave reviews, we loved the polenta as well

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  • on December 26, 2005

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    I used boneless and it was very good. Bumped up the spices and let it get nice and tender. You could add more veggies and make a stew.

    Did not include the polenta but the red ragu is a very nice base to work from.

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  • on February 04, 2005

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    A great tasting dish but whoever set it up for a home cook needs to try to do it themselves. They call for five pounds of country style ribs to be browned at one time in a 12 inch saute pan. Took me five batches in a 14 inch pan. They have you make enough sauce to braise about half the meat. I had to double the sauce. But when I served it my guests really liked it. And so did those I served it to the next two times from the same initial cooking.

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