Italian Sausage Baby Back Ribs Food

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BRAISED PORK RIBS AND ITALIAN SAUSAGE



Braised Pork Ribs and Italian Sausage image

Provided by Guy Fieri

Categories     main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 15

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

Steps:

  • 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.

ITALIAN BRAISED PORK RIBS WITH PASTA



Italian Braised Pork Ribs with Pasta image

This classic Italian Sunday lunch recipe is made with pork ribs cooked in a rich tomato sauce until the meat is succulent and tender. Traditionally, this dish is divided into 2 courses but you can make 2 meals out of it. Cook once eat twice!

Provided by Jacqueline De Bono

Categories     Main Course

Time 2h15m

Number Of Ingredients 14

320 g elicoidali pasta tubes ((11oz) or rigatoni, tortiglioni, penne etc)
800 g pork ribs ((28 oz) in or off bone)
1-2 carrots
1 onion
1-2 celery stalks
1 bay leaf
1/2 chili pepper (peperoncino) (optional)
350 g tomato passata (or chopped peeled tomatoes (11oz))
8-10 cherry tomatoes
1/2 glass dry white wine ((or red if you prefer))
1 cup beef or chicken stock (if required)
salt (for pasta and to taste)
ground black pepper (to taste)
4-5 tbsp extra virgin olive oil

Steps:

  • Trim some fat off the ribs and cut them in half. Most of mine didn't have a hard bone. You can ask your butcher to do this or look for boneless ribs. Rub the ribs with some sea salt.
  • Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it's less spicy!
  • Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.
  • Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don't let them burn. Add more olive oil if necessary.
  • Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.
  • Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.
  • Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.
  • Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
  • When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.
  • Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!
  • When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!

Nutrition Facts : Calories 875 kcal, ServingSize 1 serving

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