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)


cloves of garlic peeled and lightly crushed


dried chili (more or less to taste)


salt and pepper to taste


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.