Pork Spareribs in a Bold Red Sauce

Chef's notes

One of our neighbors growing up frequently made this terrific specialty sauce. Knowing it was a favorite of mine, she would bring some whenever she did. This was kind of the North End way, either from a sense of culinary pride or simply neighborhood sharing; most likely both.

Even though our families would sometimes add country style spareribs to their Sunday sauce for additional flavor and volume, she was adamant this sauce had to be made with regular spareribs. Perhaps the higher bone to meat content added more flavor to the sauce or she simply liked the flavor of the cut, all I know is it still remains one of my favorite.

It also is a relatively easy and quick meat sauce. Most of the time is in the 2 hour simmering. If you like bold sauces, you will love this one.

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Ingredients

2 1/2 to 3-pounds pork ribs, baby back or the taller ones, not country style
1/2 cup of olive oil
3 garlic cloves sliced
1 medium onion
2 28 oz. cans of crushed plum tomatoes with puree
1/4 teaspoon red pepper flakes
1 cup red wine
3 or 4 stocks of fresh basil (can be tied with butchers' twine)
salt and pepper
Your favorite pasta cooked al dente (I prefer penne o rigatoni)
Grated parmigiana

Instructions

Remove the thin membrane on the concave side of the ribs. Separate ribs to convent size to work with, up to three bones with baby back, one or two with taller ribs. Ribs will eventually be deboned and the bones discarded. Season all around with salt and pepper.
Place olive oil in a pot large enough to hold all the ribs, tomatoes and wine comfortably. Sauté the garlic until lightly browned; discard. Slice the onion and cook until translucent, also discard. Brown ribs on all sides and place them in a bowl.
Add the cup of wine. Deglaze the pan and reduce wine to about half. Add the 2 cans of tomato and red pepper flakes. Bring to a slow boil while stirring frequently. Add the ribs and basil. When the pot reaches a second light boil, stir contents and lower heat to a simmer. Cover the pot. Periodically stir contents to prevent burning and add water as needed. The sauce will be ready when the meat falls off the bone, in about 2 hours.
Remove the ribs a few at a time. Shred all their meat and return to the sauce. Discard the cleaned bones. Serve over pasta with Grated parmigiana.

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Pork Spareribs in a Bold Red Sauce