Braised Spareribs with Rigatoni Recipe

From Lidia’s in Kansas City, an informal company dish that’s sure to satisfy.

Makes 4 to 6 servings.

INGREDIENTS

1/4cup olive oil

4pounds pork spareribs, cut into individual ribs

1pound onions, thinly sliced

10large garlic cloves, chopped

8cherry peppers from jar, drained, seeded, chopped

3/4teaspoon dried crushed redpepper

328-ounce cans italian-style tomatoes in juice

1cup canned low-salt chicken broth

1cup dry white wine

4large fresh thyme sprigs

2bay leaves1pound rigatoni

1 1/2cups freshly grated parmesan

1/3cup chopped fresh italian parsley

DIRECTIONS

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.

Tags: Braised, Rigatoni, Spareribs