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:           

 

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