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Recipe courtesy of Guy Fieri

Show: Guy's Big Bite

Episode: Pork Squared

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Total:: 7 hr
Prep:: 30 min
Inactive:: 1 hr 30 min
Cook:: 5 hr

Yield:: 6 servings

Level:: Intermediate

Ingredients

1/4 pound pancetta, diced
3 pounds pork spareribs, denuded, cut into individual ribs
2 pounds 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 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
1 teaspoon red chili pepper flakes
Salt and freshly ground black pepper
1 pound radiatore pasta, cooked al dente
1 bunch sliced green onions
1/2 cup finely grated Parmesan

Directions

Preheat oven to 350 degrees F.

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.

My Private Notes

Name: Braised Pork Ribs and Italian Sausage
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT5H0M0.000S
Total time: P0Y0M0DT7H0M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 1/4 pound pancetta, diced; 3 pounds pork spareribs, denuded, cut into individual ribs; 2 pounds 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 tablespoons chopped fresh Italian parsley leaves; 3 tablespoons chopped fresh basil leaves; 1 teaspoon red chili pepper flakes; Salt and freshly ground black pepper; 1 pound radiatore pasta, cooked al dente; 1 bunch sliced green onions; 1/2 cup finely grated Parmesan