Salt & Pepper Ribs with Schioppettino

When we were visiting Schioppettino country in Northern Italy, we went to an Enoteca dello Schioppettino, where they had the most amazing ribs to go with, of course, Schioppettino. We’ve made our ribs this way ever since. The fennel, squash, and polenta additions are our own creation.


  • 1 Rack St Louis Style ribs
  • Salt & pepper

Remove the membrane from the back of the ribs. Generously season both sides with salt and pepper. Wrap ribs in foil, and seal. Place on baking sheet. Bake at 275°F for 3 hours. Optionally, remove foil and brown under broiler.

Fennel and Squash:

  • 1 fennel bulb
  • 1 delicata squash
  • Butter, lard or olive oil

Cut quash in quarters, remove seeds, and then slice into 1/4 inch slices. Slice fennel into 1/4 inch slices. Add a tablespoon or two of butter, lard, or olive oil to a large skillet or griddle (we use lard). Cook fennel over medium heat until brown and caramelized. Set aside. Add more fat and lay squash flat in pan and cook a few minutes per side until golden brown. Set aside. Reheat together with fennel a few minutes before polenta is done.


  • 1/2 cup polenta
  • 2 cups chicken or vegetable broth
  • 1/4 cup grated Pecorino Romano cheese

Add polenta to chicken or vegetable broth and bring to a boil. Lower heat and simmer for 30 min or until polenta is smooth and creamy. Add more broth if it becomes too thick. When done, add in grated Pecorino Romano cheese.

Pair with our 2019 Schioppettino (available exclusively to Matthiasson wine club members).