Braised Pork Ribs and Italian Sausage
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1651
- Total Fat
- 113
- Saturated Fat
- 39
- Carbohydrates
- 75
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 76
- Cholesterol
- 317
- Sodium
- 1715
- Total: 7 hr
- Prep: 30 min
- Inactive: 1 hr 30 min
- Cook: 5 hr
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.