PENMART01 wrote:
> In article <
[email protected]>, Steve Calvin
> <
[email protected]> writes:
>=20 20
>>ok, here's the problem. Nancy took out pork ribs for dinner but there's=
=20
>>still *no* way I can get to my grill 'cause of last weeks snow dumpage=
=20
>>in the northeast.
>>
>>I really hate to do 'em in the oven but I think that it's my only=20 alternative.
>>
>>Suggestions?
>=20 20
> BRAISED SPARERIBS WITH RIGATONI From Lidia's in Kansas City, an informal company dish
> that=E2=80=99s su=
re to satisfy.
>=20 20
> 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
>=20
> 1 pound rigatoni 1 1/2 cups freshly grated Parmesan
> 1/3 cup chopped fresh Italian parsley=20
>=20
> 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=
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.)
>=20
> 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
>=20
> Makes 4 to 6 servings.
> =20
> Bon App=C3=A9tit=20 September 2000=20
> =20
> Lidia=E2=80=99s, Kansas City, MS=20
> ---
>=20
> Reviews:
> =20
> 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!
>=20
> 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!
>=20
> 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.
>=20
> 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!!=
>=20
> norma (
[email protected] ) 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!
>=20
> 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.
>=20
> jennie (
[email protected] ) 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
>=20
> 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.
>=20
> kathy (
[email protected] ) 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.
>=20
> 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.
>=20
> Steve Baker (
[email protected] ) from Frankfort, Il on 12/03/01 =20 What a great recipe. My
> family loves this dish. The flavors explode in =
your
> mouth.
>=20
> 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!=
>=20
> 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!
>=20
> 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.
>=20
> 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!
>=20
> Ruby Carey (
[email protected] ) from Vancouver, BC, Canada on 10/11/00=
=20
> 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.
>=20
> 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.
>=20
> A Cook from Ca on 10/02/00 =20 Finger licking good!!!
>=20
> 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.
>=20
> 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.
>=20
> 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.
> ---
>=20 20
> ---=3D BOYCOTT FRENCH--GERMAN (belgium) =3D--- ---=3D Move UNITED NATIONS To Paris =3D--- Sheldon
> =20 ```````````` "Life would be devoid of all meaning were it without tribulation."
> =20
Dang Shel. That sounds good *too*. She's gonna have one h*ll of a=20 decision on her hands! <g