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Braised Pork Ribs and Italian Sausage Recipe

Braised Pork Ribs and Italian Sausage

Guy Fieri

Recipe courtesy Guy Fieri, 2008

Show: Guy's Big Bite Episode: Pork Squared

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

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  • on October 28, 2011

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    This is among the best things I ever ate and i am a very picky eater. Thanks Guy!

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  • on October 09, 2011

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    Wow. I made this last night and not only did my friends go back for seconds, they went back for thirds.

    The only difference next time would be to adjust the heat but the flavor was amazing. When I transferred the pork from the oven to my cast iron dutch oven, I was a little concerned since the pork wasn't tender at all but after the 1 1/2 hours on the stove top the pork was fork tender.

    Normally we critique my recipies to make 2nd and 3rd generations but this one is fabulous as is.

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  • on September 11, 2011

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    This is a great recipe! Although I noticed that some other reviewers substituted pork rather than the ribs, but I would not recommend that because the bone-in ribs add wonderful flavor. If you wanted to remove the meat from the bone after cooking the whole recipe, it won't be hard because the meat just falls off the bones.

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  • on July 16, 2011

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    I made this recipe last night for dinner guests. I do not like grilling and even though this is a hearty winter dish, I made it anyway. I had very large spareribs and thought they would be difficult to eat from a pasta dish, so I took the meat off the bones and roasted it. I would not recommend doing this. The package of sausage I used had 2 1/2 lbs, so I put it all in. I did not know what radiatore pasta was. It is similar to fusilli or rotini...it has grooves for the sauce to settle into. I usually follow any recipe to the "T". That is the only fair way to recommend it. I happened to have large ribs in the house, and I wanted to get rid of them, so that is what I used. This is the first, and not the last time, I will try Guy's recipe. This recipe is delicious! I found that it can feed 6 people, not 4. None of the 4 could finish more than 2/3 of what was in their plate and I had enough sauce left over for one hungry person or 2 not so hungry.

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  • on June 10, 2011

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    This recipe is so delicious and I have made it a few times. I just substitute sliced pork instead of the ribs. It turns out great and there are no bones to deal with.

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  • on March 13, 2011

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    This is the first dinner I've made for my wife and 2 children. they were very impressed by how delicious it was. I took over making Sunday dinners and they were very skeptical. Not anymore. Very easy to follow recipe. Thanks Guy

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  • on November 02, 2010

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    PS
    Use country-style (boneless ribs. Slab bacon (i used Schaller & Webber is a good substitute for spend-y pancetta.

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  • on September 18, 2010

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    I got home early from work on Friday and the show was on when you were making this as soon as you were done I was at the store getting the ingredients. I asked for pancetta and nobody knew what it was... Being Italian I knew what it was so I asked them if they knew where an Italian grocery store was... proceeded to the Italian store went home and went to work.. It was my boyfriends birthday and we has a small gathering needless to say the food was gone and everybody loved it. Thank you so much for making his 30th birthday such a big hit!

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  • on September 13, 2010

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    Made this the other night and was OUTSTANDING. The aroma, the tenderness of the ribs and sausages, the sauce, even the radiator pasta went perfectly. We couldn't stop eating.

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  • on September 12, 2010

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    This was so good. But i have 3 small boys in the house. Was wondering if someone could adapt this to a crock pot for me. I could figure it out but would love a cooking time guideline to help. Thanks!

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