Ingredients
- 2 Pounds Country Pork Ribs 4 pieces, bone in or boneless
- 1 Tsp. McCornick Iltaian Herb Grinder
- 1 Tblsp. Olive Oil
- 1 Large Onion sliced lengthwise in 1/2 inch wedges
- 4 Cloves Garlic Finely chopped
- 2 Tsp. Fennel Seeds
- 1 Tsp. Red Pepper Flakes
- 1/2 Cup Dry Vermouth
- 4 Cups Tomato Gravy Homemade or bought
- Parmesan Cheese
- 8 Ounces Rigatoni Cooked Al Dente
Servings:
Instructions
- Season pork ribs on all sides with the Italian Herb Blend. Heat the oil in a large dutch oven, Add the pork and brown on all sides. This should take 10 minutes or so. Remove the pork from the pan and set aside.
- Add the onions, garlic, pepper flakes and fennel seed. Cook, stirring occasionally until the onions begin to soften and the garlic is fragrant.
- Add the vermouth and cook and stir over medium high heat, scraping up any browned bits. Add the tomato gravy and stir to combine. Bring the sauce to boil. Lay the pork ribs on top of the sauce, cover and put in a 325 degree oven.
- Braise for about one hour. Check the ribs for tenderness. You will probably need to continue the braising for another 30 -60 minutes. (this depends on density of the ribs).
- As the ribs finish cooking, boil the pasta. Drain and return to the pan. Once the ribs are done, toss the pasta with some of the sauce. Serve the pasta topped with a good amount of grated Parmesan and serve the ribs alond side.
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