Braised Ribs with Sausage



sausage


I just made this Braised Ribs with Sausage recipe the other day. Pork ribs have always been related to barbecues but Italians have been braising them for years. You can baked them then braise them in your gravy instead of using neck bones or you can make this delicious recipe below. Sometimes I just braise them in a seasoned broth and serve them as appetizers.

This recipe has the added flavor of Italian sausage which gives the sauce a richer texture. You can use regular baby back ribs if you prefer but I always use the meatier country-style ribs for this dish.

Make sure you serve this Braised Ribs with Sausage dish with a loaf of crusty rustic style Italian bread and bottles of vino.

Tender

Braised Ribs with Sausage

INGREDIENTS

  • 1/4 pound pancetta, diced
  • 3 pounds country-style pork spareribs, cut into individual ribs
  • 1 pound of hot or mild Italian sausage, casing removed
  • 1 red bell peppers, cut into chunks
  • 1 green bell peppers, cut into chunks
  • 2 medium yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1/2 cup dry red wine
  • 1 28oz can of whole tomatoes
  • ¼ cup of fresh Italian parsley, chopped
  • 5 fresh basil leaves, chopped
  • 1 teaspoon of crushed red pepper flakes
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1 pound rotini pasta
  • 1 bunch green onions, sliced
  • 1/2 cup Parmesan cheese

    PREPARATION

  • Preheat oven to 350 degrees. In a large pot sauté the pancetta until crispy.
  • Remove the pancetta and drain on a to paper towel lined bowl.
  • Add the spareribs to the pancetta fat and brown well on all sides.
  • Remove ribs from the pot and place them on a baking sheet
  • Bake for 1 to 1 ½ hours.
  • Add the sausage to the pot and brown.
  • Add the peppers, yellow onions and garlic and sauté until the vegetables are tender.
  • Deglaze the pot with the red wine.
  • Simmer for 2 to 3 minutes then add tomatoes.
  • Bring to a simmer.
  • Add the ribs, parsley, basil, chili flakes and salt and pepper.
  • Cover and simmer on low heat, for another 1 1/2 hours.
  • In 6 quarts of boiling salted water, cook the pasta until al dente. About 10 to 15 minutes.
  • Serve the rib mixture over the pasta.
  • Garnish with pancetta, green onions and Parmesan.

    Serves 4 people

    NOTE: Watch out for any bones that may have fallen off in the gravy.



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