Name: Pampanella
Prep time: 20 min
Cook time: 65 min
Total time: 115 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1,500 g Meaty pork ribs (separated into single ribs, about 2–3 cm thick); 7 g Sweet red pepper powder (unsmoked); 7 g Hot red chili powder; 6 g Garlic (peeled); 145 ml White wine vinegar (100 ml marinade;45 ml finishing); 50 g Extra virgin olive oil; 12 g Fine salt; 0.5 g Ground black pepper

Keep the ribs close together in the pan so the coating stays moist through the covered part of cooking.

Make ahead Season the pork ahead and refrigerate it covered. Roast before serving; refrigerate any cooked leftovers promptly.

By Italia Magnifica · Updated October 2026

Prep: 20 min
Cook: 1 hr 5 min
Rest: 30 min
Serves: 6
Difficulty: Medium

Pampanella

Prep 20 min · Cook 1 hr 5 min · Rest 30 min · Serves 6 · Difficulty Medium

Ingredients

Skip to the method

6 servings

1,500 g3¼ lb
Meaty pork ribsseparated into single ribs, about 2–3 cm thickseparated into single ribs, about ¾–1¼ in thick
7 g1 tbsp
Sweet red pepper powderunsmokedunsmoked
7 g7 g
Hot red chili powder
6 g6 g
Garlicpeeledpeeled
145 ml⅔ cup
White wine vinegar100 ml marinade;45 ml finishing½ cup marinade;3 tbsp finishing
50 g1¾ oz
Extra virgin olive oil
12 g2 tsp
Fine salt
0.5 g¼ tsp
Ground black pepper

Equipment

30 × 24 cm roasting pan
Baking parchment and aluminum foil
Small blender or mortar
Small saucepan
Kitchen scales

Method

Blend the garlic with 100 ml vinegar, both pepper powders, oil, salt and black pepper into a loose paste. Coat the ribs thoroughly, cover and marinate in the refrigerator for 30 minutes.Blend the garlic with ½ cup vinegar, both pepper powders, oil, salt and black pepper into a loose paste. Coat the ribs thoroughly, cover and marinate in the refrigerator for 30 minutes.
Heat the conventional oven to 170°C. Arrange the ribs close together in a single layer in the roasting pan. Cover with parchment, then seal the pan with foil. Roast for 40 minutes.Heat the conventional oven to 350°F. Arrange the ribs close together in a single layer in the roasting pan. Cover with parchment, then seal the pan with foil. Roast for 40 minutes.
Remove the cover carefully, add the remaining 45 ml vinegar and raise the oven to 180°C. Roast uncovered for 20 minutes, until the meat is cooked through and yields easily when pierced beside the bone. Thicker ribs may need longer; keep the pepper coating moist with the pan juices.Remove the cover carefully, add the remaining 3 tbsp vinegar and raise the oven to 350°F. Roast uncovered for 20 minutes, until the meat is cooked through and yields easily when pierced beside the bone. Thicker ribs may need longer; keep the pepper coating moist with the pan juices.
Lift the ribs onto a warm platter. Pour the pan juices into a small saucepan and simmer for about 5 minutes, until lightly coating a spoon. Spoon over the ribs and serve. For a different quantity, keep the same rib thickness and use enough pans for one layer.Lift the ribs onto a warm platter. Pour the pan juices into a small saucepan and simmer for about 5 minutes, until lightly coating a spoon. Spoon over the ribs and serve. For a different quantity, keep the same rib thickness and use enough pans for one layer.