[pro/chef] Pork Ribs Rague Recipe

Pork ribs
Tomato paste
Passata
Baby carrots
Yellow Onions
Celery
EVOO
Bay leaves
Thyme
Rosemary
Tomato sauce
Cherry tomato’s
Passata
Kosher salt

Large pork ribs with tomato paste. Add Passata jar to a large pan. Add chopped yellow onion, baby carrots and celery. Then add 7/10 bay leaves. Add a rosemary and thyme. (Double the amount of thyme to rosemary) I use 1 package of rosemary and 2 packages of thyme (like the packages from the grocery store). Add your ribs in the pan with everything. Cover pan with plastic wrap tight and then cover with foil. You want a really good seal so the moisture will break the ribs down while cooking. Place in oven at 225 degrees for 8/12 hours.

(The timing Varies based on how many racks of ribs you’re doing and how big your pan is) if you’re cooking this for your family. 1 rack of ribs will make plenty with left overs.

When the ribs are done. Let cool for an hour minimum. When cooled, remove bones from rack and smash/break up the rib meat in a separate pan. After your ribs are all broken down. Remove all the herb stems and bay leaves from the pan with all the veggies. You’re going to use a food mill at this point. Take your food mill and place it over your rib meat. Add in the veggies and sauce from the pan into the food mill and smash everything into the rib meat. Once done mix well together.

To make the sauce, add a container of heirloom cherry tomato’s to a pan with extra virgin olive oil. Sautee and break down. And smash tomatoes. Then add your paasata. Simmer on low for about 30 minuets. Don’t forget to add salt. You want it salty to your desire but add just a little bit more then what you’d like because later we’ll add this sauce to the rib meat. When the sauce is ready. Strain it through a food mill into a different pan to remove tomato skins.

Building the dish.

Add a good scoop of rib meat to a pan and a a 3/4 amount of sauce with the rib meat. Add a splash of heavy cream and bring to a simmer, add your noodles and then plate when ready. Add freshly grated parmigiano reggiano.

Optionally you can also add Calabrian pepper when your simmering in a pan to add some heat (it’s way good)

Hope you all enjoy. Lengthy process but probably the best pasta you’ll ever eat. Blows any other rague or bolognese out of the water. Promise.