Shelly's Recipe

BRAISED PORK RIBS AND ITALIAN SAUSAGE

Category: Pork

1/4 lb pancetta, diced
3 lbs pork spareribs, denuded, cut into individual ribs
2 lbs Italian sausage, cut into 1-inch pieces
2 cups red bell peppers, cut into 1-inch pieces
2 cups diced yellow onion
1/4 cup diced garlic
1/2 cup white wine
4 cups whole San Marzano tomatoes
3 tbsp chopped fresh Italian parsley leaves
3 tbsp chopped fresh basil leaves
1 tsp red chili pepper flakes
Salt and freshly ground black pepper
1 lb radiatore pasta, cooked al dente
1 bunch sliced green onions
1/2 cup finely grated Parmesan

Preheat oven to 350. In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides.

Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste. Simmer on low to medium heat, covered, for another 1 1/2 hours. Serve over pasta, and garnish with pancetta, green onions and Parmesan. Serves 6