Pasta With Tomato Sauce and Ribs

NY Times Food Section - Wednesday, January 29, 2003 – Mark Bitman

6 to 8	meaty pork spare ribs, about 1 1/2 to 2 lbs (Chopped into individual ribs if they come as a slab)
6	cloves of garlic peeled and lightly crushed
1	dried chili (more or less to taste)
	salt and pepper to taste
1	28 oz. can plum tomatoes, chopped
1 lb	penne or other cut pasta
	chopped fresh parsley for garnish

1. Brown ribs in a skillet.

2. Combine all ingredients except pasta and garnish in slow cooker. Cover and cook until meat is very tender, 4 or more hours on high heat, 6 or more hours on low.

3. Bring pot of water to boil and salt it. Cook pasta until tender but not mushy. Serve pasta with a rib or two, and a few spoonfuls of sauce. Garnish with parsley.

Notes:

· We…