Braised Pork Ribs and Italian Sausage

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  • Level: Intermediate
  • Total: 7 hr
  • Prep: 30 min
  • Inactive: 1 hr 30 min
  • Cook: 5 hr
  • Yield: 6 servings
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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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Simmer on low to medium heat, covered, for another 1 1/2 hours.
  5. Serve over pasta, and garnish with pancetta, green onions and Parmesan.