Spicy Pork Sparerib Rigatoni
This is hands down my favorite ragu of all time. It’s incredibly easy to make, but like anything good it just needs a little time.
Ingredients
Directions
- 1
Preheat oven to 325°F.
- 2
Season pork ribs with salt and pepper.
- 3
Heat olive oil in a large dutch oven over medium heat.
- 4
Brown ribs on all sides, turning every few minutes.
- 5
Remove from heat and set aside.
- 6
Add onion and garlic to dutch oven and cook until soft, about 5 minutes.
- 7
Deglaze pan with wine and stir well, scraping the bottom of the pan to release anything that has stuck.
- 8
Add chicken stock, tomatoes and chili flakes, mix well and bring to a simmer then crush tomatoes with a fork or potato masher.
- 9
Add pork ribs back to dutch oven making sure they are fully submerged in the sauce.
- 10
Cover and bake for 2.5-3 hours until pork is tender and falls apart easily.
- 11
Remove from oven, discard rib bones and shred meat into the sauce with two forks.
- 12
Boil pasta until al dente according to packaging instructions.
- 13
Add pasta to pot with sauce and stir to combine.
- 14
To make panko crumb, add 1 tbsp olive oil to a small pan over medium heat.
- 15
Add panko and basil then season with salt and toast lightly until golden brown.
- 16
Transfer pasta to serving dish and top with toasted panko and fresh basil.
