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.
|Prep time: 10 minutes + 5 minutes soaking time|
|Cooking time: 1h45|
|Servings or yield: For 4 people|
|Difficulty level: Easy|
|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|
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.