Braised Spareribs with Rigatoni

Indulge in the ultimate comfort food with Braised Spareribs with Rigatoni—a delectable blend of tender, fall-off-the-bone pork spareribs and robust Italian flavors. This recipe features slow-braised spareribs simmered for hours in a savory tomato and red wine sauce infused with aromatic herbs like thyme and bay leaves. Diced onions, carrots, and celery form a classic soffrito base, while the addition of garlic and tomato paste deepens the sauce's richness. Tossed with perfectly al dente rigatoni, this hearty dish is finished with a sprinkle of Parmesan cheese and fresh parsley for a restaurant-quality meal you can savor at home. Perfect for family dinners or special occasions, this comforting pasta recipe will have everyone coming back for seconds.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 2 pounds Pork spareribs
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 1 large Yellow onion, diced
• 1 large Carrot, diced
• 1 medium Celery stalk, diced
• 4 cloves Garlic, minced
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 cup Dry red wine
• 2 cups Chicken broth
• 2 pieces Bay leaves
• 3 sprigs Fresh thyme sprigs
• 1 pound Rigatoni pasta
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Season the pork spareribs with salt and black pepper on both sides.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the spareribs in batches until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, carrot, and celery until softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the tomato paste and cook, stirring, for 2 minutes to deepen its flavor.

Step 6

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Stir in the crushed tomatoes, chicken broth, bay leaves, and thyme sprigs. Return the seared spareribs to the pot, ensuring they are mostly submerged in the sauce.

Step 8

Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Allow the ribs to braise for 2.5-3 hours, stirring occasionally, until the meat is tender and easily pulls away from the bone.

Step 9

Once the ribs are done, remove them from the pot and let them cool slightly. Discard the bay leaves and thyme sprigs. Shred the meat off the bones and return it to the sauce. Discard the bones.

Step 10

While the sauce simmers, cook the rigatoni according to the package instructions in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of pasta water.

Step 11

Toss the cooked rigatoni into the sauce, adding reserved pasta water as needed to adjust the consistency.

Step 12

Serve the rigatoni in bowls topped with grated Parmesan cheese and freshly chopped parsley.

Nutrition Facts

Serving size	(3271.0g)

Amount per serving	% Daily Value*
Calories	5341.6

Total Fat 379.7g	0%
Saturated Fat 132.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 992.5mg	0%
Sodium 5124.0mg	0%
Total Carbohydrate 204.9g	0%
Dietary Fiber 23.8g	0%
Total Sugars 39.9g
Protein 194.1g	0%

Vitamin D 0IU	0%
Calcium 990.2mg	0%
Iron 21.5mg	0%
Potassium 5258.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 15.5%

Carbs: 16.3%