Braised Pork Ribs and Italian Sausage (Guy Fieri) |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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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:
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.
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