Italian Rib Pasta—Tender baby back ribs braised in a rich tomato and wine sauce, served over rigatoni for the perfect Italian comfort dish.
INGREDIENTS:
1 package of rigatoni or pasta of choice
1 slab of babyback ribs
1 onion, chopped
1 large carrot, diced
2 celery stalks, diced
8 cloves chopped garlic
1 bay leaf
1 24 oz can of diced San Marzano tomatoes
1 cup dry red wine
2 cups chicken stock
Salt and pepper to taste
Italian seasoning
4-5 tbsp olive oil
1 sprig rosemary
RECIPE:
Season your babyback ribs with salt, pepper and Italian seasoning. Place on your smoker at 275 and cook for about 90 minutes. If you don’t have a smoker, feel free to roast them in your oven or cut them down into individual bones and brown them in your skillet/dutch oven.
While your ribs cook, heat the extra virgin olive oil in a dutch oven and add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Add in chopped garlic and cook a few minutes more, constantly stirring so they don’t burn.
Add your San Marzano tomatoes, chicken stock, red wine, bay leaf and rosemary. Bring to a simmer.
Take your smoked rack of ribs and cut it down into individual bones. Submerge them in your braising liquid. Season to taste with salt and pepper and cook for 60-90 minutes until ribs are almost fall off the bone tender.
Put a pot of salted water on and bring it to a boil for the pasta. Cook your rigatoni until al dente.
When the braised ribs are ready, remove them from the sauce. Heat some sauce in a pan, add you pasta and a little pasta water. Cook until the noodles are coated with sauce. Place pasta and plate, put ribs on top, cover with more sauce, garnish and enjoy!
RECIPE VIDEO + IMAGE:
