An incredibly easy and impressive spicy pork ragu featuring tender spare ribs simmered with San Marzano tomatoes. This gluten-free and dairy-free dish combines pasta and a rich sauce, topped with toasted panko and fresh basil.
1: Preheat oven to 325°F.
2: Season pork ribs with salt and pepper.
3: Heat olive oil in a large dutch oven over medium heat.
4: Brown ribs on all sides, turning every few minutes. Remove from heat and set aside.
5: Add onion and garlic to dutch oven and cook until soft, about 5 minutes.
6: Deglaze pan with wine, scraping the bottom to release any stuck bits.
7: Add chicken stock, tomatoes, and chili flakes; bring to a simmer and crush tomatoes.
8: Add pork ribs back to the dutch oven, making sure they are submerged in the sauce.
9: Cover and bake for 2.5-3 hours until pork is tender and falls apart easily.
10: Remove from oven, discard rib bones, and shred meat into the sauce.
11: Boil pasta until al dente according to packaging instructions.
12: Add pasta to pot with sauce and stir to combine.
13: For panko crumb, heat 1 tbsp olive oil in a small pan, add panko and basil, and toast until golden brown.
14: Transfer pasta to serving dish and top with toasted panko and fresh basil.
