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The Hirshon Moldovan Friptura din Costita de Porc

  • Total Time: 0 hours


Units Scale
  • 34 large onions
  • 1/4 cup oil
  • 2 1/2 pounds pork ribs
  • 1 tablespoon salt, or as needed/desired
  • 1/41/2 teaspoon black pepper
  • 23 whole bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 cup of beer
  • 4 garlic cloves, or to taste
  • Coarse kosher salt
  • fresh chives
  • fresh summer savory
  • fresh parsley
  • fresh chervil
  • celery leaves


  1. Cut the ribs so as to separate each rib from each other, then into pieces between 3″ – 5″ long. Rub the ribs with salt and ground black pepper, and set aside.
  2. Slice the onions thinly.
  3. Place oil and onions in a large pot and cook them until translucent. Add the meat, black peppercorns, and bay leaves. Mix everything together thoroughly.
  4. Cover the pot with its lid (important!), and cook on medium-low for about 40 – 45 minutes, mixing every once in a while. The meat will be cooked and the onion will be pretty much dissolved.
  5. Uncover and continue cooking, to let some of the juices evaporate.
  6. Add the beer and cook uncovered for a few more minutes, until some of the liquid evaporates again. You can cook less if you would prefer more of the gravy, or longer, if you would like less of it.
  7. Crush garlic using a mortar and pestle, add salt, crush further to a rough paste. Add the herbs in equal proportions to your taste to the paste, grind some more, and then add to the pot.
  8. Cover again (important!) and cook for an additional 5 minutes, to allow the garlic and herb flavor to blend in. Remove from heat.
  9. Traditionally the ribs are served with feta cheese, sour cream and ‘Mamaliga’ – a traditional cornmeal bread, also known as Polenta.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 997.28 kcal
  • Sugar: 5.73 g
  • Sodium: 1179.11 mg
  • Fat: 80.29 g
  • Saturated Fat: 22.45 g
  • Trans Fat: 0.68 g
  • Carbohydrates: 17.22 g
  • Fiber: 3.14 g
  • Protein: 46.34 g
  • Cholesterol: 226.8 mg