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.
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.
Saut 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.
Cool slightly.
Refrigerate until cold , then cover and keep chilled.
Remove chilled fat from top of sauce , if desired.
Rewarm before continuing.
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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 sauc.
Ingredients
olive oil, pork spareribs, onion, garlic cloves, cherry peppers, crushed red pepper flakes, italian tomatoes, chicken broth, dry white wine, fresh thyme sprigs, bay leaves, rigatoni pasta, parmesan cheese, italian parsley