Hearty Spareribs With Rigatoni

Ingredients

• 1 tablespoon vegetable oil
• 3 lbs country-style pork ribs, cut into individual ribs
• 2 onions, finely chopped
• 1 head garlic, peeled and finely chopped
• 1 tablespoon black peppercorns, freshly cracked
• 1 teaspoon salt
• 1 teaspoon thyme (or 4 sprigs fresh thyme)
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper (or more if you want it spicer)
• 10 whole cloves
• 28 ounces tomatoes with juice, coarsely chopped
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1/2 cup whipping cream (optional)

Additions

• 1 lb rigatoni pasta, cooked and drained
• 1/3 cup parsley, chopped

Directions

1. 1

   In a skillet, heat oil over medium high heat. Add ribs, in batches, and brown on both sides. Transfer to slow cooker. Drain off all but 1 T fat.

2. 2

   Reduce heat to medium. Add onions to pan and cook, stirring, until softened. Add garlic, pepper, salt, thyme, nutmeg, cayenne and cloves and cook, stirring for 1 minute.

3. 3

   Add tomatoes, tomato paste and wine. Bring to a boil and cook, stirring, until liquid is reduced by one third, about 5 minutes.

4. 4

   Pour mixture into slow cooker and stir well. Cover and cook on low for 8 hours or on high for 4 hours or until pork is tender.

5. 5

   Discard whole cloves. Add cream, if using and stir to combine.

6. 6

   Cook pasta according to directions.

7. 7

   Garnish with parsley and parmesan cheese.

8. 8

   Serve.