Braised Spare Ribs with Rigatoni

short ribs


3 lbs. thick cut spare rib

Olive oil

Salt & pepper to taste

1 lb. cooked rigatoni or other pasta

1/2 lb. shredded parmesan cheese for garnish

2 yellow onions, sliced

6 cloves garlic, diced

1 cup red wine

1 28 oz. can diced tomatoes

1 bunch thyme

Salt & pepper to taste

1 tsp. dried basil

1 tsp. dried oregano

3 bay leaves

1 qt. chicken stock

Fresh basil for garnish


In Dutch oven, sear the ribs until brown. Remove from pan & set aside. In same Dutch oven, add onions and sauté until caramelized. Add garlic & deglaze with red wine and chicken stock. Add chopped tomatoes, thyme, oregano, bay leaves & basil. Return spare ribs to Dutch oven and braise until tender, about 2.5-3 hours. Remove spare ribs and finish sauce with salt & pepper, as needed. Serve sauce over rigatoni, topped with the spare ribs. Garnish with fresh basil & parmesan.

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