Braised Ribs and Rigatoni

Use more cheese as needed

This recipe is adapted from Lidia’s Italy. It is a great way to cook ribs if you are tired of barbecue.

Braised Short Ribs

• 1 rack pork spare ribs
• 2 onions sliced thin
• 1 head garlic chopped roughly
• 6-8 pickled sweet peppers
• 3 28 oz cans whole tomatoes crushed by hand
• 2 bay leaves
• 3 tbsp chopped fresh oregano
• 2-3 cups beef stock
• 1 lb rigatoni
• 2 tbsp chopped fresh parsley
• 1/4 cup grated romano
• Salt/peppper

Cut rack into single ribs and season with salt and pepper. In a large stock pot heat 2 tbsp olive oil and brown ribs in batches until all are done. Remove ribs to a paper towel lined plate to drain and strain off all but 3 tbsp fat from the stock pot. Add onions to pot and cook on low until almost caramelized. Add garlic and peppers and cook for a minute more then add 2 cups beef stock and deglaze pan. Add tomatoes, oregano and bay leaves and bring to a boil. Add ribs bring to a low simmer and cover partially. Cook for 1 hour then uncover pot and continue to cook until ribs are done, ypu may need to add more broth to keep the ribs covered in the sauce. Meanwhile cook pasta in boiling water until al dente. Strain and coat in olive oil, pepper, parsley and cheese while hot. Serve ribs on top of cheesy pasta with more cheese on top.