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
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