Sciabbó

Botch · March 3

Sciabbó is an Italian dish I've never heard of, but it sounded interesting with a couple odd ingredients. Two lbs country-style pork ribs, dry-brined and grilled just long enough to get some color, then cooked overnight in the slow cooker with onion, tomato paste, 28 oz crushed tomato and 1.5 cups red wine; then this morning pork is shredded in the sauce and 1 Tbs cocoa powder and 1/2 tsp cinnamon added:

Served over pappardelle w/Parmesan:

Image: https://us.v-cdn.net/5017260/uploads/editor/29/ky8geqwoh0o3.jpg

It looked really good, and the whole house smelled wonderful this morning, but it was... meh. Tomorrow when I reheat the ragu I'll be adding a Tbs or so of black pepper, think that's what this needs.
To the Been There, Cooked That file.

GrateEggspectations · March 3

That just looks and sounds so good. I’m surprised it was a misfire from your perspective. Did the recipe call for salt to taste, and did you add any?

Canugghead · March 3

Italian mole! Looks amazing though. Also wondering if you pre fry the onion?

LetsEat · 1:01AM

Possibly brighten the flavor with a finishing acid like red wine vinegar.

Botch · 1:28AM

Salt level was fine, onions were pre-fried; if the black pepper doesn’t do it tomorrow I’ll try some vinegar. Thanks guys.

Gulfcoastguy · 1:37AM

That looks great and country style ribs are on sale at Rouses through tomorrow. Just any old red wine?

Sciabbó

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