RECIPE: Made this Rec: Braised Spareribs with Rigatoni last night and really enjoyed it.

RECIPE:

pat-nocal

Well-known member
Looking for something different to do with pork spareribs, I was happy to come across this recipe.

Braised Spareribs with Rigatoni

1/4 cup olive oil

4 pounds pork spareribs, cut into individual ribs

1 pound onions, thinly sliced

10 large garlic cloves, chopped

8 cherry peppers from jar, drained, seeded, chopped

3/4 teaspoon dried crushed red pepper

3 28-ounce cans Italian-style tomatoes in juice

1 cup canned low-salt chicken broth

1 cup dry white wine

4 large fresh thyme sprigs

2 bay leaves

1 pound rigatoni

1 1/2 cups freshly grated Parmesan

1/3 cup chopped fresh Italian parsley

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. Serves 4 to 6

Source: Lidia’s, Kansas City, KS, Sept 2000 Bon Appetit http://www.epicurious.com/recipes/food/reviews/103893

Pat’s note: Really enjoyed this dish that I prepared then refrigerated overnight to serve the next day after removing some of the fat that had risen to the top. Before making it I sent a message to Lidias Kansas City through Facebook asking which cherry pepper they recommended, hot or sweet. They replied: “We actually use mild cherry peppers, but you can use hot or sweet, it depends on what will pleasure your palate the most.” Unable to quickly find hot cherry peppers, or mild, I ended up using sweet, which was fine but next time I’ll spice it up more by trying to find the hot cherry peppers or boosting the red pepper flakes. A definite make-again.

http://www.epicurious.com/recipes/food/reviews/103893

 
I love to braise and this sounds so good. I wonder if this would work

with baby back pork ribs...I find them so much meatier than spareribs.

 
Yes, absolutely they'd work with baby back ribs, but I have to say, the spareribs I got

were quite large and a whole lot meatier than the baby backs I normally buy. Safeway is where I got the spareribs this time, in case you have a Safeway in your area.

I seem to be on a pork rib kick the past few months -- having fun making them a variety of ways. Was pleased to find this one. Charlie just turned me on to another recipe from Lidia that sounds good too. Hope I don't get burned out on ribs...LOL.

 
When I try your link

all I get is this-
Internal Server Error

We are currently performing some brief maintenance tasks on our site. We apologize for any inconvenience

Please visit our home page and try again shortly.


This is what I get more than 50% of the time with Epicurious links. So annoying.

 
Thanks Pat, I rarely buy meat at Safeway, but I will take a look and see.

Our Safeway did a remodel a few years ago and put in an upscale meat and fish counter. For unknown reasons, I don't seem to go there much anymore. I always loved their produce section. So beautiful.

 
Rarely shop there much anymore myself, only

occasionally. Quit buying their produce because it got to be so pricey, and the flavor just wasn't there for me (perhaps that's not true for your area, maybe you have different produce buyers). Was dying to try the pork rib dish and Safeway had what I needed. Would love to hear how you like the rib dish, if you try it.

 
I think that site has trouble displaying in IE - you might consider trying a different browser if it

causes a lot of trouble. I like Google Chrome.

 
I have IE and was able to open it just now. it opens to the reviews and just click on the recipe

for it to show up. such a great sounding/looking recipe.

 
I use Firefox as my browser, but I also get the same message with IE.

This has been happening to me for a looooong time, so I'm guessing that efforts to correct it are nil.

 
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