Italian Braised Pork Ribs with Pasta

Name: Italian Braised Pork Ribs with Pasta
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 serving
Ingredients: 320 g elicoidali pasta tubes; 800 g pork ribs; 1-2 carrots; 1 onion; 1-2 celery stalks; 1 bay leaf; ½ chili pepper (peperoncino); 350 g tomato passata; 8-10 cherry tomatoes; ½ glass dry white wine; 1 cup beef or chicken stock; salt; ground black pepper; 4-5 tablespoon extra virgin olive oil

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5.0

129 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
4
Calories
897 kcal
Course
Main Course
Cuisine
Italian

Italian Braised Pork Ribs with Pasta

Daisy Meyer

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This classic Italian Sunday lunch recipe is made with pork ribs cooked in a rich tomato sauce until the meat is succulent and tender. Traditionally, this dish is divided into 2 courses but you can make 2 meals out of it. Cook once eat twice!

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Ingredients

Servings

320 g elicoidali pasta tubes (11oz) or rigatoni, tortiglioni, penne etc
800 g pork ribs (28 oz) in or off bone
1-2 carrots
1 onion
1-2 celery stalks
1 bay leaf
½ chili pepper (peperoncino) optional
350 g tomato passata or chopped peeled tomatoes (11oz)
8-10 cherry tomatoes
½ glass dry white wine (or red if you prefer)
1 cup beef or chicken stock if required
salt for pasta and to taste
ground black pepper to taste
4-5 tablespoon extra virgin olive oil

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Instructions

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!

Notes

I prefer the pork ribs to be shorter. If I can only find long ones with a bone, I get the butcher to cut them in half or I buy boneless ribs. But you can keep longer bone-in ribs intact if you prefer.
This recipe can be made with any ridged pasta tube such as rigatoni, penne rigate, tortiglioni, maccheroni etc

Nutrition Information

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Calories 897kcal (45%) Carbohydrates 75g (25%) Protein 36g (72%) Fat 48g (74%) Saturated Fat 13g (65%) Polyunsaturated Fat 8g Monounsaturated Fat 22g Trans Fat 0.3g Cholesterol 112mg (37%) Sodium 279mg (12%) Potassium 1199mg (34%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 3167IU (63%) Vitamin C 20mg (22%) Calcium 77mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 897 kcal

% Daily Value*

Calories	897kcal	45%
Carbohydrates	75g	25%
Protein	36g	72%
Fat	48g	74%
Saturated Fat	13g	65%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	22g	110%
Trans Fat	0.3g	15%
Cholesterol	112mg	37%
Sodium	279mg	12%
Potassium	1199mg	26%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	3167IU	63%
Vitamin C	20mg	22%
Calcium	77mg	8%
Iron	5mg	28%