Sicilian pork ribs

SECOND COURSES
Wine match: La Vota

Pork ribs are considered to be the US national recipe, but they are not exclusively made to America. In Sicily they are called "pittinicchi" and cooked in tomato sauce: the result is a fantastic second course, and a very tasty sauce that can season a nice pasta dish or a slice of polenta.
My favorite pairing is with La Vota, a juicy Cabernet Sauvignon that does not overpower the delicate flavor of the pork ribs and is perfect for rinsing its fattiness off your mouth, sip by sip.

Ingredients (4 people)

800 gr. of "pittinicchi" (pork ribs)
200 gr. pork belly cut into thin strips
5 "caddozzi" of pork sausage (a caddozzo is a piece of about 150 grams)
1 liter of tomato sauce
2 tablespoons of tomato paste
1 onion
1 celery stalk
1 carrot
½ cup of dry white wine
Extra virgin olive oil
Salt, pepper, sugar q.s.

Preparation

Pour the olive oil in a large saucepan, add finely chopped onion, celery and carrot and let it cook over low heat for about 5 minutes.
Once the vegetables have browned, add the ribs, the pork belly and the sausage and sauté for a few minutes, then add salt and pepper to the meat. Pour in the white wine and turn up the heat until the amount of liquid in the pan has reduced.

Then add the tomato sauce to the meat and melt two tablespoons of tomato paste in the sauce: the "salsa secca" that my mother makes at home is of course fabulous, but I understand that a good quality tomato paste will do. Season with salt, pepper and sugar to correct the acidity of the sauce if necessary: yes to sugar, no to baking soda!
Bring to boil over medium heat, then reduce the heat and simmer for at least an hour.

When done, the ribs will be easily pierced by a skewer or a fork.