Martin Bros. Recipes

Holiday Ribs & Pasta

Keywords: Pork

Added: October 10, 2019

2 each — Seaboard Pork Spare Ribs (959080), trimmed, cut down

As needed — Salt

As needed — Pepper

As needed — Roland Pomace Olive Oil (620390)

4 cups — Capital City Yellow Onions (361077), chopped

1 #10 can — Kraft Heinz Diced Tomatoes in Juice (550630)

1/4 cup — Wholesale Minced Garlic (391021)

2 cups — Capital City Red Pepper (361251), diced

1 tsp — McCormick Crushed Red Pepper (475721)

1 cup — Chicken Stock made from Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900)

1 cup — White Wine

12 each — Bix Thyme Sprigs (391078)

2 Tbsp — McCormick Basil Leaves (472151)

64 oz — Zerega Cortona Penne Pasta (480750)

As needed — Shullsburg Italia™ Shredded Parmesan Cheese (900190)

PREP | Preheat oven to 300°F. Salt and pepper the ribs. In a sauté pan or on a flattop over medium-high heat, heat oil and brown ribs on all sides. Place ribs in a steamtable pan and top with onions. In a pot, add tomatoes, garlic, diced red pepper, crushed red pepper, chicken stock, wine, 4 sprigs of thyme and basil; bring to a boil, reduce heat and simmer for 10 minutes; pour over ribs. Tightly seal pan and roast in oven 2-3 hours or until ribs are tender. Cook pasta and divide into eight bowls. Top pasta with ribs and tomato sauce. Sprinkle with parmesan and a sprig of thyme.


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