BRAISED SPARERIBS WITH RIGATONI
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
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
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Loveness Mano
[email protected]This recipe is a keeper! The ribs were fall-off-the-bone tender and the sauce was delicious. I served it over mashed potatoes and it was a hit with my guests.
John Jones
[email protected]I followed the recipe exactly, but my ribs turned out dry. I'm not sure what went wrong.
Md Moheyar
[email protected]This dish was amazing! The ribs were so tender and juicy, and the sauce was perfect. I will definitely be making this again.
Rony Mondal
[email protected]The ribs were a bit tough, but the sauce was delicious. I would recommend cooking the ribs for a longer period of time to make them more tender.
Imran Ourtis
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the ribs and the sauce. I will definitely be making this again.
Kemaldine Kemal
[email protected]The ribs were a bit fatty for my taste, but the sauce was very good.
Tej Sutar
[email protected]This recipe is a keeper! The ribs were fall-off-the-bone tender and the sauce was delicious. I served it over mashed potatoes and it was a hit with my guests.
Asaduzzaman Nur
[email protected]I followed the recipe exactly, but my ribs turned out dry. I'm not sure what went wrong.
Debra Grissom
[email protected]This dish was amazing! The ribs were so tender and juicy, and the sauce was perfect. I will definitely be making this again.
Chad Sexton
[email protected]The spareribs were a bit tough, but the sauce was delicious. I would recommend cooking the ribs for a longer period of time to make them more tender.
Op Asad
[email protected]These braised spareribs with rigatoni were fall-off-the-bone tender and incredibly flavorful. The sauce was rich and savory, and the rigatoni was cooked perfectly. This dish was a hit with my family, and I will definitely be making it again.