WTNH– Teresa Dufour and her husband Brandon, along with their moms Mary LaBarbera and Rose Dufour cook Gramma Riva’s ribs and polenta.
It’s time to celebrate Mother’s day and who better to bring in to show us how to make a meal fit for a queen than mothers! They made a recipe handed down through the ages, Gramma Riva’s ribs and polenta.
Spare Ribs Recipe:
1 racks of pork ribs
1 Jar of your favorite marinade
( I prefer Bone Suckin Sauce)
Pre heat the oven to 250 degrees.
Pre-heat out door grill to highest temp. Turn down the temp to medium high and sear the ribs for 8 minutes on each side . This can also be achieved by broiling them in the oven on a foil lined baking sheet.
Place seared ribs on a cutting board and cut the ribs into individual ribs. Place in a large covered roasting pan or glass casserole dish. Cover the ribs with the marinade, cover and cook for 4 hrs.
Gram Riva’s Polenta Patrick Ringrose, James Enderle, and Lauren Cust.
2 cups water
1 cup whole milk
1 teaspoon salt
1 cup coarse grind corn meal
½ lb of muenster cheese
1 Jar of spaghetti sauce
1. Soak the cornmeal in 1 cup of water.
2. Bring the remaining water and 1 cup of milk to a brisk boil over medium-high heat. Add the salt.
3. While whisking gently, pour the soaked polenta into the boiling water in a steady stream.
4.Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough it pulls away from the sides of the pan and holds its shape. This takes 20 to 30 minutes.
5. Pour the thickened polenta into a glass baking dish. Place slices of muenster cheese over the polenta. Let stand for 15 minutes before serving.
6. Heat the spaghetti sauce in a small sauce pan.
7. Slice the polenta into squares, Pour small amount of sauce over the top.