Hearty Spareribs With Rigatoni
- Ready In:
- 8hrs 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 3 lbs country-style pork ribs, cut into individual ribs
- 2 onions, finely chopped
- 1 head garlic, peeled and finely chopped
- 1 tablespoon black peppercorns, freshly cracked
- 1 teaspoon salt
- 1 teaspoon thyme (or 4 sprigs fresh thyme)
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon cayenne pepper (or more if you want it spicer)
- 10 whole cloves
- 28 ounces tomatoes with juice, coarsely chopped
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1⁄2 cup whipping cream (optional)
-
Additions
- 1 lb rigatoni pasta, cooked and drained
- 1⁄3 cup parsley, chopped
directions
- In a skillet, heat oil over medium high heat. Add ribs, in batches, and brown on both sides. Transfer to slow cooker. Drain off all but 1 T fat.
- Reduce heat to medium. Add onions to pan and cook, stirring, until softened. Add garlic, pepper, salt, thyme, nutmeg, cayenne and cloves and cook, stirring for 1 minute.
- Add tomatoes, tomato paste and wine. Bring to a boil and cook, stirring, until liquid is reduced by one third, about 5 minutes.
- Pour mixture into slow cooker and stir well. Cover and cook on low for 8 hours or on high for 4 hours or until pork is tender.
- Discard whole cloves. Add cream, if using and stir to combine.
- Cook pasta according to directions.
- Garnish with parsley and parmesan cheese.
- Serve.
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