Pork ribs with beans

Pat the pork spare ribs dry with paper towels and season generously with salt and black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped onion, chopped carrot, and chopped celery to the pot. Sauté over medium-low heat, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. This is your soffritto.