Ms Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram
Pork spare ribs by Jan Braai...This turned out good. I baked rib racks with garlic at 300 degrees for 2.5 hrs, drained fat, cut ribs apart. Then mixed up the sauce and poured over all, covered and baked at 350 for half hour, then uncovered and finished at 350 for about half hour. I think not so much the sauce recipe as the method, and that's not even in the recipe.