Carmella’s Red Rib Stew Recipe | Costole Di Maiale Con Patate

Top Secret Recipe

Carmella Romano’s Red Rib Stew recipe tastes like you slaved in the in the kitchen all day! So simple, so juicy and delicious! The ribs melt in your mouth and the tangy juice with potatoes is oh so, heavenly!

In 1903, my great grandmother Carmella, brought this savory Italian recipe and countless others with her from Italy to Canada. Carmella shared her hospitality with all who came to her doorstep.

I suggest serving with some fresh bread, steamed Romano beans (or green beans if you have no Romano beans) and Geeg’s broccoli lemon salad. Delizioso!

Michele Romano Recipes

Red Rib Stew Recipe


  • 3 lbs pork spareribs
  • 1/3 cups of extra virgin olive oil (cover bottom of pot)
  • 8 large cloves of garlic, sliced
  • 1 large (680 ml) and 1 medium can (398 ml)of tomato sauce
  • 2 cups chicken broth
  • 2 cups water
  • 6 – 8 red potatoes quartered
  • 1 1/2 tsp salt


  1. In a large soup pot heat up your olive oil, add sliced garlic, saute garlic 3 minutes, soft not brown.
  2. Brown your cut up ribs slowly and evenly on all sides in the garlic and oil
  3. Salt and pepper the ribs while browning
  4. Add chicken broth and water, bring to simmering
  5. Add tomato sauce and salt.
  6. Cover and slow simmer for 1 1/2 hours or until ribs are very tender.
  7. Half an hour or so before serving, add peeled and quartered potatoes
  8. Simmer until potatoes are cooked through, but not mushy

Prep Time: 30 min
Cook Time: 90 min
Serves: 6

Live Long and Mangia!

Health Benefits

Garlic lowers cholesterol levels and blood sugar which helps prevent heart attack and stroke. When crushed, raw cloves releases allicin, which has been shown to be a more potent antibiotic than penicillin and tetracycline.

Extra virgin olive oil is derived from the first pressing of the olives and has the most delicate flavor and many antioxidant benefits.

For more on eating healthy, I find The Health Benefits Times very informative.