BRAISED PORK RIBS WITH RIGATONI RECIPE
Provided by gaydubbs
Number Of Ingredients 15
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.
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Josue Jordan
[email protected]The aroma while cooking this dish was simply mouthwatering.
Ram bahadur Nepali
[email protected]This recipe was a disaster! The ribs were overcooked and the sauce was burnt. I would not recommend this recipe to anyone.
Nikhil Thapa
[email protected]The ribs were tough and the sauce was too sweet. I would not recommend this recipe.
Md jillur rahman
[email protected]The sauce was a bit bland. I would add more spices next time.
Gregory Reed
[email protected]The ribs were a bit dry, but the sauce was delicious. I would recommend cooking the ribs for a shorter amount of time next time.
Sara Aultman
[email protected]The ribs were tender and the sauce was flavorful, but the rigatoni was a bit overcooked. Overall, it was a good dish, but I would make a few adjustments next time.
Faisal Gaho
[email protected]This recipe was a bit time-consuming, but it was worth it. The ribs were incredibly tender and flavorful, and the sauce was delicious. I would definitely make this again for a special occasion.
Jaime Vicencio
[email protected]I made this dish last night and it was a huge success! The ribs were fall-apart tender and the sauce was rich and flavorful. The rigatoni was the perfect pasta to soak up all of the sauce. I will definitely be making this again.
Lesego Visser
[email protected]This was a delicious and easy-to-follow recipe. The ribs were so tender and the sauce was flavorful. I served it over rigatoni, and it was a hit with my family.
Hoda Ayman
[email protected]The ribs were fall-off-the-bone tender, and the rigatoni was cooked al dente. The sauce was well-balanced, with just the right amount of tanginess and sweetness. I highly recommend this recipe!
edmund Reaver
[email protected]Succulent ribs and perfectly cooked pasta! The sauce was rich and flavorful, coating every bite of the rigatoni. This dish was a real crowd-pleaser, and I'll definitely be making it again.