Full House Chili

Braised Pork Spareribs With Vegetables & Mushrooms

Inspired by Bibas’s Taste of Italy

Printable PDF Version Printable PDF Recipe


  • 8 Boneless pork spare ribs (country style)
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 Small sweet onion
  • 2 Tbls finely mince fresh rosemary or
  • 1½ tsp. dried rosemary
  • ½ cup J2 Winery Sauvignon Blanc Wine
  • Splash of Cognac (VSOP)
  • 2 Tbls double concentrated tomato paste (regular if you do not have this)
  • 3 cups chicken broth (dilute the tomato paste in the broth)
  • 3 Parsnips cut up
  • 3 carrots cut up
  • 1 small package mushrooms (I prefer shitake while but Brad prefers portabella, however use what you like)


  1. In a Dutch oven heat the oil, salt and pepper the ribs and brown the ribs in hot pan 2-3 minutes per side, do not crowd the pan.
  2. Once golden brown on all sides transfer ribs to plate (continue cooking all ribs until browned in batches), then add the onion and sauté until lightly golden and soft approximately 5-6 minutes.
  3. Add rosemary and then add ribs back to the pan. 
  4. Add wine and Cognac, stir until wine has almost evaporated, add vegetables and mushrooms and stir to coat and then add the diluted tomato paste in chicken stock and turn to high, bring to boil and turn heat to low.
  5. Partially cover pot and let simmer until meat and veggies are tender. 

This takes about 1 hour to maybe 1 ½ hours.

I stumbled upon this recipe in a stack of cookbooks we have collected.  We like to try different things and this one is especially good on a cold or rainy day.  The aroma of the J2W Sauvignon Blanc, Cognac and rosemary coming together will make your mouth water.  We hope you will enjoy it with your family as much as we do. Make sure to fill your glass with J2W Sauvignon Blanc to accompany your meal.