Best 6 Braised Spareribs With Rigatoni Recipes

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Indulge in a culinary journey with our braised spareribs with rigatoni, a symphony of flavors that will tantalize your taste buds. This delectable dish combines tender, fall-off-the-bone spareribs braised in a rich and flavorful sauce, perfectly complemented by al dente rigatoni pasta. Experience the harmonious blend of savory and sweet as the ribs soak up the essence of aromatic spices, herbs, and vegetables. As you twirl the pasta around your fork, the succulent meat yields to your bite, releasing a burst of succulent juices. Each element of this dish, from the tender ribs to the hearty pasta, comes together to create a satisfying and unforgettable dining experience. Whether you're hosting a special occasion dinner or simply seeking a comforting meal, our braised spareribs with rigatoni is sure to leave you craving for more.

Let's cook with our recipes!

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Provided by Ina Garten

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Steps:

  • Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
  • Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  • Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
  • Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

BRAISED SPARERIBS WITH RIGATONI



Braised Spareribs With Rigatoni image

A good rib dish served over pasta, from Lidia's in Kansas City. This is good for informal company because it can be made 2 days ahead.

Provided by lazyme

Categories     Pork

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
4 lbs pork spareribs, individual ribs
1 lb onion, thinly sliced
10 large garlic cloves, chopped
8 cherry peppers, drained, seeded, chopped
3/4 teaspoon crushed red pepper flakes
3 (28 ounce) cans Italian tomatoes
1 cup chicken broth
1 cup dry white wine
4 large fresh thyme sprigs
2 bay leaves
1 lb rigatoni pasta
1 1/2 cups parmesan cheese, grated
1/3 cup Italian parsley, chopped

Steps:

  • Heat oil in heavy large pot over high heat. Sprinkle spareribs with salt and pepper. Working in batches, add ribs to pot and brown on all sides, about 6 minutes.
  • Transfer ribs to bowl. Add onions, garlic, cherry peppers and crushed red pepper to pot. Sauté until onions just begin to brown, about 10 minutes.
  • Add tomatoes with their juices. Using back of fork or potato masher, coarsely crush tomatoes.
  • Return spareribs and juices to pot.
  • Add broth, wine, thyme and bay leaves and bring to boil. Reduce heat to medium- low. Simmer uncovered until spareribs are very tender and sauce thickens, stirring occasionally, about 2 hours. Season with salt and pepper. (Can be made 2 days ahead).
  • Cool slightly. Refrigerate until cold, then cover and keep chilled. Remove chilled fat from top of sauce, if desired. Rewarm before continuing.).
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and return pasta to same pot. Add cheese, parsley and some sauce from spareribs and toss to coat. Transfer pasta to large bowl. Top with spareribs and remaining sauce and serve.

Nutrition Facts : Calories 2239.7, Fat 137.8, SaturatedFat 44.3, Cholesterol 492.3, Sodium 1202.1, Carbohydrate 129.6, Fiber 14.6, Sugar 28.7, Protein 111

BRAISED PORK RIBS WITH RIGATONI



Braised Pork Ribs with Rigatoni image

Categories     Sauce     Pork     Side     Boil

Yield makes 6 servings

Number Of Ingredients 15

One whole rack (about 4 pounds) pork spare ribs
Salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 large yellow onions, sliced (about 3 cups)
8 cloves garlic, peeled
6 pickled cherry peppers, stemmed, seeded, and quartered
Two 35-ounce cans Italian plum tomatoes (preferably San Marzano) with their liquid, seeded and crushed
2 bay leaves
6 sprigs fresh thyme
2 to 3 cups hot water, or as needed
1 pound rigatoni
1/4 cup chopped fresh
Italian parsley
2/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for passing if you like

Steps:

  • Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you). Season the rib pieces with salt and pepper. Heat the olive oil in a large, heavy braising pan over medium heat. Add as many of the ribs as will fit without touching. Cook, turning occasionally, until browned on all sides, about 10 minutes. Remove the ribs and drain on a baking sheet lined with paper towels. Repeat with the remaining ribs. Adjust the temperature throughout the browning so the fat in the pan is sizzling but the pieces of pork that stick to the pan don't burn.
  • Pour off all but about 4 tablespoons of fat from the casserole. Add the onions, garlic, and cherry peppers and cook, stirring, until the onions are wilted and caramelized, about 4 minutes. Stir in the tomatoes, bay leaves, and thyme. Bring to a boil, scraping the pan to loosen the brown bits stuck to the bottom. Tuck the spare ribs into the tomato sauce, season lightly with salt and pepper, and bring to a boil. Adjust the heat to simmering and cook, turning the spare ribs in the sauce occasionally, until the ribs are fork-tender, about 2 hours. Ladle some of the hot water into the casserole from time to time as necessary to keep the ribs covered with liquid.
  • To serve
  • When the ribs are almost tender, heat 6 quarts of salted water to a boil in an 8-quart pot. Stir the rigatoni into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes. Drain the pasta, return it to the pot, and spoon in enough of the spare-rib sauce to coat the pasta generously. Toss in the parsley and bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in 2/3 cup grated cheese. Transfer the pasta to a warm platter or individual plates and top with the spare ribs. Spoon a little of the remaining sauce over the pasta and serve immediately, passing additional sauce and, if you like, grated cheese separately.

BRAISED SPARE RIBS



Braised Spare Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 13

1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
2 cups beef stock
1 quart veal stock

Steps:

  • Preheat oven to 375 degrees F.
  • Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
  • Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.

BRAISED RIBS



Braised Ribs image

These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years. -Mary Gill Florence, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 12

3 pounds beef short ribs
1-1/2 teaspoons butter
1-1/2 teaspoons canola oil
1 large onion, thinly sliced
1 cup water
1-1/4 teaspoons salt
1 teaspoon sugar
1/4 teaspoon coarsely ground pepper
2 bay leaves
1 teaspoon whole allspice
1 tablespoon all-purpose flour
1/4 cup water

Steps:

  • In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

Nutrition Facts :

BRAISED PORK RIBS WITH RIGATONI RECIPE



Braised Pork Ribs with Rigatoni Recipe image

Provided by gaydubbs

Number Of Ingredients 15

ONE WHOLE RACK (ABOUT 4 POUNDS) PORK SPARE RIBS
SALT
FRESHLY GROUND PEPPER
1/4 CUP EXTRA VIRGIN OLIVE OIL
2 LARGE YELLOW ONIONS, SLICED (ABOUT 3 CUPS)
8 GARLIC CLOVES, PEELED
6 PICKLED CHERRY PEPPERS, STEMMED, SEEDED AND QUARTERED
TWO 35-OUNCE CANS ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO) WITH THEIR LIQUID, SEEDED AND CRUSHED
2 BAY LEAVES
6 SPRIGS FRESH THYME
2 TO 3 CUPS HOT WATER, OR AS NEEDED
1 POUND RIGATONI
1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
2/3 CUP FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE, PLUS MORE FOR PASSING, IF YOU LIKE
Lidia's Italian-American Kitchen

Steps:

  • Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you.) Season the rib pieces with salt and pepper. Heat the olive oil in a large, heavy braising pan over medium heat. Add as many of the ribs as will fit without touching. Cook, turning occasionally, until browned on all sides, about 10 minutes. Remove the ribs, drain on a baking sheet lined with paper towel. Repeat with the remaining ribs. Adjust the temperature throughout the browning, so the fat in the pan is sizzling, but the pieces of pork that stick to the pan don't burn. Pour off all but about 4 tablespoons of fat from the casserole. Add the onions, garlic and cherry peppers and cook, stirring, until the onions are wilted and caramelized, about 4 minutes. Stir in the tomatoes, bay leaves and thyme. Bring to a boil, scraping the pan to loosen the brown bits stuck to the bottom. Tuck the spare ribs into the tomato sauce, season lightly with salt and pepper and bring to a boil. Adjust the heat to simmering and cook, turning the spare ribs in the sauce occasionally, until the ribs are fork-tender, about 2 hours. Ladle some of the hot water into the casserole from time to time as necessary to keep the ribs covered with liquid. To serve: When the ribs are almost tender, heat 6 quarts of salted water to a boil in an 8-quart pot. Stir the rigatoni into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes. Drain the pasta, return it to the pot and spoon in enough of the spare rib sauce to generously coat the pasta. Toss in the parsley and bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in 2/3 cup grated cheese. Transfer the pasta to a warm platter or individual plates and top with the spare ribs. Spoon a little of the remaining sauce over the pasta and serve immediately, passing additional sauce and, if you like, grated cheese separately.

Tips:

  • Choose high-quality ingredients: Use fresh spare ribs with good marbling, high-quality rigatoni pasta, and flavorful vegetables and herbs.
  • Brown the spare ribs well: Browning the spare ribs before braising helps develop rich flavor and caramelization.
  • Use a flavorful braising liquid: The braising liquid should be flavorful and aromatic. Use a combination of broth, wine, and seasonings to create a delicious sauce.
  • Cook the spare ribs until tender: The spare ribs should be cooked until tender and fall-off-the-bone. This usually takes about 2-3 hours.
  • Cook the rigatoni al dente: The rigatoni should be cooked al dente, or slightly firm to the bite.
  • Combine the spare ribs and rigatoni: Combine the cooked spare ribs and rigatoni in a large bowl and toss with the braising liquid and vegetables.
  • Garnish and serve: Garnish the dish with fresh herbs such as parsley or basil and serve immediately.

Conclusion:

Braised spare ribs with rigatoni is a delicious and satisfying dish that is perfect for a special occasion or a casual weeknight meal. The tender spare ribs, flavorful braising liquid, and al dente rigatoni come together to create a dish that is sure to please everyone at the table. With careful attention to detail and a little patience, you can easily create this restaurant-quality dish at home. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and memorable meal.

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