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.
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Recipe Information
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
Instructions
Season the pork spareribs with salt and black pepper on both sides.
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.
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.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste and cook, stirring, for 2 minutes to deepen its flavor.
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.
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.
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.
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.
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.
Toss the cooked rigatoni into the sauce, adding reserved pasta water as needed to adjust the consistency.
Serve the rigatoni in bowls topped with grated Parmesan cheese and freshly chopped parsley.
Nutrition Facts
Calories |
5342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.7 g | 487% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 5124 mg | 223% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 39.9 g | ||
| Protein | 194.1 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5259 mg | 112% | |
*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.
