Italian Braised Pork Ribs With Pasta Recipes

BRAISED PORK RIBS AND ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides.
• Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste.
• Simmer on low to medium heat, covered, for another 1 1/2 hours.
• Serve over pasta, and garnish with pancetta, green onions and Parmesan.

BRAISED SHORT-RIBS WITH PASTA

Steps:

• You will need a heavy-bottomed pot that can go into your oven for this recipe.
• Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
• As well, it can be prepared over 2 days.
• Preheat oven to 400*F.
• On top of stove, get pot"hot" and add oil.
• Coat ribs in flour, shaking off excess.
• Sprinkle with oregano.
• Brown ribs one-at-a-time, browning them on all sides.
• Remove last ribs and lower stove-top temp.
• Add onions and garlic and cook for two minutes.
• Add wine.
• Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes.
• (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil.
• Place pot in 400*F oven for 1 hour.
• Reduce oven heat to 300*F and cook ribs for an additional 2 hours.
• (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones.
• Return meat to the sauce and reheat fully.
• TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
• Cook tomatoes until soft.
• Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
• Add the rib-meat and sauce and top it off with the last cup of tomatoes.
• Cook, uncovered, for another 10 minutes.
• Cook your pasta.
• (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl.
• Scoop meat and sauce over the pasta and toss.
• Top with fresh basil and grated cheese.
• Enjoy!

ITALIAN BRAISED PORK RIBS WITH PASTA

Steps:

• Trim some fat off the ribs and cut them in half. Most of mine didn't have a hard bone. You can ask your butcher to do this or look for boneless ribs. Rub the ribs with some sea salt.
• Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it's less spicy!
• Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.
• Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don't let them burn. Add more olive oil if necessary.
• Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.
• Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.
• Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.
• Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
• When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.
• Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!
• When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!

BRAISED PORK RIBS WITH RIGATONI

Steps:

• Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you). Season the rib pieces with salt and pepper. Heat the olive oil in a large, heavy braising pan over medium heat. Add as many of the ribs as will fit without touching. Cook, turning occasionally, until browned on all sides, about 10 minutes. Remove the ribs and drain on a baking sheet lined with paper towels. Repeat with the remaining ribs. Adjust the temperature throughout the browning so the fat in the pan is sizzling but the pieces of pork that stick to the pan don't burn.
• Pour off all but about 4 tablespoons of fat from the casserole. Add the onions, garlic, and cherry peppers and cook, stirring, until the onions are wilted and caramelized, about 4 minutes. Stir in the tomatoes, bay leaves, and thyme. Bring to a boil, scraping the pan to loosen the brown bits stuck to the bottom. Tuck the spare ribs into the tomato sauce, season lightly with salt and pepper, and bring to a boil. Adjust the heat to simmering and cook, turning the spare ribs in the sauce occasionally, until the ribs are fork-tender, about 2 hours. Ladle some of the hot water into the casserole from time to time as necessary to keep the ribs covered with liquid.
• To serve
• When the ribs are almost tender, heat 6 quarts of salted water to a boil in an 8-quart pot. Stir the rigatoni into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes. Drain the pasta, return it to the pot, and spoon in enough of the spare-rib sauce to coat the pasta generously. Toss in the parsley and bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in 2/3 cup grated cheese. Transfer the pasta to a warm platter or individual plates and top with the spare ribs. Spoon a little of the remaining sauce over the pasta and serve immediately, passing additional sauce and, if you like, grated cheese separately.

BRAISED PORK RIBS

Steps:

• Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

ITALIAN BRAISED PORK

Steps:

• In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
• Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
• Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.