PENMART01 wrote:

In article , Steve Calvin
writes:
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ok, here's the problem. Nancy took out pork ribs for dinner but there's=
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still *no* way I can get to my grill 'cause of last weeks snow dumpage=
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in the northeast.

I really hate to do 'em in the oven but I think that it's my only=20
alternative.

Suggestions?
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BRAISED SPARERIBS WITH RIGATONI
From Lidia's in Kansas City, an informal company dish that=E2=80=99s su=
re to satisfy.
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1/4 cup olive oil
4 pounds pork spareribs, cut into individual ribs
1 pound onions, thinly sliced
10 large garlic cloves, chopped
8 cherry peppers from jar, drained, seeded, chopped
3/4 teaspoon dried crushed red pepper
3 28-ounce cans Italian-style tomatoes in juice
1 cup canned low-salt chicken broth
1 cup dry white wine
4 large fresh thyme sprigs
2 bay leaves
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1 pound rigatoni
1 1/2 cups freshly grated Parmesan
1/3 cup chopped fresh Italian parsley=20
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Heat oil in heavy large pot over high heat. Sprinkle spareribs with sal=
t and
pepper. Working in batches, add ribs to pot and brown on all sides, abo=
ut 6
minutes. Transfer ribs to bowl. Add onions, garlic, cherry peppers and =
crushed
red pepper to pot. Saut=C3=A9 until onions just begin to brown, about 1=
0 minutes.
Add tomatoes with their juices. Using back of fork or potato masher, co=
arsely
crush tomatoes. Return spareribs and juices to pot. Add broth, wine, th=
yme and
bay leaves and bring to boil. Reduce heat to medium- low. Simmer uncove=
red
until spareribs are very tender and sauce thickens, stirring occasional=
ly,
about 2 hours. Season with salt and pepper. (Can be made 2 days ahead. =
Cool
slightly. Refrigerate until cold, then cover and keep chilled. Remove c=
hilled
fat from top of sauce, if desired. Rewarm before continuing.)
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Cook pasta in large pot of boiling salted water until just tender but s=
till
firm to bite. Drain and return pasta to same pot. Add cheese, parsley a=
nd some
sauce from spareribs and toss to coat. Transfer pasta to large bowl. To=
p with
spareribs and remaining sauce and serve.=20
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Makes 4 to 6 servings.
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Bon App=C3=A9tit=20
September 2000=20
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Lidia=E2=80=99s, Kansas City, MS=20
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Reviews:
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A Cook from San Francisco, CA on 12/02/03 =20
Lidia's pasta dishes are the BEST! I followed it to the T, but did use =
some
beef ribs. Didn't like the beef ribs, and found the dish very strong an=
d heady
the first night cooked. So I cooled it, skimmed the fat and served it a=
second
day. It was UNBELIEVABLE! I added about 1 tbs of brown sugar to take th=
e edge
off it (my wine probably wasn't the best), but it was out of this world=
, as are
all her pasta creations. A dish that makes you overeat!
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A Cook from Boston, MA on 11/27/03 =20
I didn't have all the ingredients for this recipe, so I improvised, whi=
ch is
what using recipes is all about! What I do want to say, is this is a FA=
NTASTIC
way to prepare pork ribs. They are tougher than baby back ribs, and bra=
ising
them made them very tender, and delicious. I only cooked them an hour, =
as that
was all the time I had (!) and while the meat didn't fall off the bone,=
it was
certainly quite tender and moist. I froze what ribs I didn't use for th=
is meal,
and for the next time, I'll take the recipe to the store and buy the
ingredients!
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A Cook from Saratoga, California on 06/27/03 =20
This was so good that we have now made this three times, with and witho=
ut the
cherry peppers. I substituted bell peppers when I didn't have cherry pe=
ppers in
the pantry (cherry peppers are packed in vinegar, so I added a Tbsp of =
wine
vinegar). The leftovers are great. I saw Lidia make this on TV - and mi=
ne came
out just like hers.
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A Cook from Murrayville, GA on 03/18/03 =20
I really loved this both times I made it, but I actually like it made w=
ith
meaty beef short ribs, which you often see used in this type of ragu wi=
th
pasta. Also for additional flavor, while sauteeing the onions, etc., I =
like to
add a couple of carrots and celery, diced, and saute them, too. Great!!=

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norma ( ) from Miami, FL on 10/15/02 =20
Hearty and delicious. Did not have cherry peppers, but used cayenne pep=
per and
Emeril's Essence. Had one large slab of spareribs so I used only one 28=
oz can
of tomato and also used Marsala wine. Awesome!
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A Cook from Chicago on 10/14/02 =20
Excellent spicey dish. The meat just falls of the bone. I would increas=
e the
number of cherry tomatoes next time. I also added a touch of corn starc=
h at the
very end to thicken the sauce a bit.
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jennie ( ) from NYC on 04/18/02 =20
This is a fantastic recipe; the only change I made was to add 1 more ca=
n of
tomatoes the second time.=20
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A Cook from LaPorte, Indiana on 03/06/02 =20
This is a keeper my family and friends love it I always have to double =
it
because my husband loves it again the next day.
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kathy ( ) from Boston, MA on 02/06/02 =20
Prepared this on Sunday and then reheated it for Monday night. We thoug=
ht it
was delicious. I also used hot cherry peppers (a few more than the reci=
pe
called for) and a little extra onion and red pepper flakes. At one poin=
t the
sauce seemed a little thin, so I added a small can of tomato paste. We =
both
loved it and would definitely make it again.
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A Cook from The Caribbean on 01/05/02 =20
I thought this recipe was wonderful. I played around with it a bit thou=
gh. I
used 1/2 tin less tomatoes, more dried red peppers and more onions and =
garlic.
I also seasoned my ribs beforehand, not just with salt and pepper. I us=
ed
garlic, worcestershire sauce, a little dried parsley, chopped onion as =
well as
the salt and pepper. The resulting dish was fabulous. Lovely thick sauc=
e with
good, spicy flavour. Hubby and kids loved it as well. Definitely a keep=
er.
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Steve Baker ( ) from Frankfort, Il on 12/03/01 =20
What a great recipe. My family loves this dish. The flavors explode in =
your
mouth.
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A Cook from Bucks County, Pennsylvania on 10/18/01 =20
My husband and I really enjoyed this recipe. The kids enjoyed the sauce=
, not
the ribs. I used hot peppers as well and thought it came out great. I m=
ade the
sauce and ribs on Sunday and chilled it as the recipe calls. Then on a =
work
night, I skimmed off the fat, reheated it, cooked the pasta and served =
it with
some garlic bread. My family loved a "home-cooked" meal on a weeknight!=

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A Cook from Denver on 02/04/01 =20
I've made this recipe 3X now and has always been meet with wonderful re=
views.
Tho it takes a while, it's a great dish to make ahead, and then reheat =
the day
of serving. The house smells like you've been cooking all day. As with =
many
brasied dishes, this definately tastes better on day 2 or 3 after the f=
lavors
have had an opportunity to mellow. Serve with a good italian wine, ciab=
atta
bread and salad! Well worth the time. Leftovers freeze well and still t=
aste
terrific!
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A Cook from Huntington, NY on 12/31/00 =20
Made this one during a big snowstorm. It was a deliciously satisfying m=
eal
after all that shoveling, but beware. . . it's VERY spicy.
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A Cook from Maryland on 10/30/00 =20
The sauce for this dish is outstanding! I've also used beef back ribs w=
hen they
were on sale and it is equally delicious. I also used hot cherry pepper=
s (3
large ones). I've noticed in the other reviews that the people who have=
used
hot peppers like the flavor of the dish more. I will make this for a ca=
sual
get-together often!
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Ruby Carey ( ) from Vancouver, BC, Canada on 10/11/00=
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Yummmm Yummm, a great recipe for the cold months coming up. I dried som=
e of my
own tomatoes, and threw a few in here. The flavours were wonderful.
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A Cook from Pittsburgh, PA on 10/11/00 =20
This is excellent. All of Lidia's recipes are so very good and easy to =
prepare.
I bought the cookbook and I am working my way through it. Watch the sho=
w on
PBS, it will inspire you.
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A Cook from Ca on 10/02/00 =20
Finger licking good!!!
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A Cook from San Franciso, CA on 09/21/00 =20
I made this following the recipe exactly, and it turned out very well b=
ut it
was better the next day and best the day after that. Would definitely m=
ake for
a crowd or a party.
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A Cook from Norwalk, CT. on 09/21/00 =20
This was a tasty, but very rich recipe. The instructions never said whe=
ther to
use sweet or hot peppers. I used hot, but cut down on the amount. It wa=
s spicy,
but not too hot. This is one recipe that should be refrigerated before
reheating so that all the substantial amount of fat can be removed.
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A Cook from New Jersey on 09/16/00 =20
It is very tasty, great for cooking ahead. It probably would be great f=
or a
crowd. The next time I make this dish, I would definitely increase the =
amount
of garlic and onion.
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---=3D BOYCOTT FRENCH--GERMAN (belgium) =3D---
---=3D Move UNITED NATIONS To Paris =3D---
Sheldon =20
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"Life would be devoid of all meaning were it without tribulation."
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Dang Shel. That sounds good *too*. She's gonna have one h*ll of a=20
decision on her hands! g