Italian style spare Ribs with mezze rigatoni

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Italian style spare Ribs with mezze rigatoni

In this recipe the meat is seized first then cooked in the oven for one hour and a half for a slow cooking in a tomato sauce. The meat is tender and the sauce extremely delicious. You can serve the ribs as appetizer or main course with pasta, rice or quinoa.

Italian style spare Ribs with mezze rigatoni

By John Meat + Poultry Print
Details
Prep time: 10 minutes + 5 minutes soaking time
Cooking time: 1h45
Servings or yield: For 4 people
Difficulty level: Easy
Ingredients
1 kg of pork ribs (ask your butcher to cut it in1 inch lenght)
1 L tomato purée
300 g mezze-rigatoni, optionnal
¼ cup red wine
½ cup water
Prepare a brunoise with 1 carrot, 1 branch of celery and a half onion
1 whole red chilli pepper
2 fresh sage leaves
2 garlic cloves, minced
2 dry Bay leaves
Salt and pepper to taste

Preparation

Preheat oven at 200˚C (400˚F).

Place meat in a bowl, cover with water and soak for 10 to 15 minutes then drain.

Warm a dash of olive oil in a big pan, over a high heat. seize meat on all the sides 5 to 7 minutes, or until golden brown. Remove meat from pan, transfer in a plate.

Using the same pan add vegetable “ brunoise”, bay leaves, garlic, sage and cook over a high heat 3 to 4 minutes. Deglaze with red wine and reduce 3 minutes. Add meat, tomato purée, ½ cup of water and bring to boil. Cover and put in oven 1h30.

Meanwhile, cook the pastas al dente (optionnal). Drain, drizzle with olive oil and reserve.

When meat is cooked, remove from oven , if you serve with pastas, simply add cooked pasta to the pan, mix well and serve right away.

Tips, Tricks + Culinary ideas

Suggestion Serve as appetizer.
Idea Accompanied with rice or quinoa.

Preparation steps

étapes de préparation

1 - Preheat oven at 200˚C (400˚F). Place meat in a bowl.

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2 - Cover with water and soak for 10 to 15 minutes then drain.

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3 - Warm a dash of olive oil in a big pan, over a high heat.

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4 - Seize meat on all the sides 5 to 7 minutes, or until golden brown.

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5 - Remove meat from pan, transfer in a plate. Using the same pan add vegetable “ brunoise”, bay leaves, garlic, sage and cook over a high heat 3 to 4 minutes.

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6 - Deglaze with red wine and reduce 3 minutes.

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7 - Add meat, tomato purée, ½ cup of water and bring to boil. Cover and put in oven 1h30. Meanwhile, cook the pastas al dente. Drain, drizzle with olive oil and reserve.

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8 - As soon as the meat is cooked, remove from oven.

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9 - Serve.

étapes de préparation

10 - If you serve with pastas, simply add cooked pasta to the pan, mix well and serve right away.

Meat + Poultry