Campari and orange sticky ribs from Italian American: Red Sauce Classics and New Essentials (page 229) by Angie Rito and Scott Tacinelli and Jamie Feldmar

EYBDigital Recipe

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Persimmon Caprese; Cacio e pepe pastina

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Katie on May 12, 2026

Good flavors. WAY too much sauce.
Sophiebrand on March 29, 2026

Delish! I’m only giving this a four though because the recipe I think missed a crucial step! After coating the ribs in the glaze, I spread them out on a baking sheet lined with foil and broiled them for 5-10 minutes. They got crispy and a lot of the bitterness from the Campari was mellowed. Very delicious but definitely recommend this step!
ellwell on February 26, 2024

So yummy! The ribs were perfectly cooked in the 2 hours, but the sauce took about 75 minutes to reduce instead of the 45 as written. I forgot to add the lemon juice at the end but they were delicious anyway! I will definitely make these again.
tarae1204 on January 16, 2022

This dish is the most exciting, delicious meal I’ve made in a long time. I thought it sounded good; I didn’t realize it would be unbelievably delicious and make my little boys lose their minds over it. And yes, there is Campari and it lends a distinct bitter flavor. But with the sweet orange and mild rib meat, it all just works beautifully. The recipe headnote mentions they like to serve it with cacio pepe pastina. I served it with brussels sprouts and white rice, and I think anything creamy, cheesy or heavy would’ve been too much. The red food coloring is optional and I think it only has an impact if you’re serving the dish under bright light.