Prep 30 mins
Cook 8 hrs
I have been exploring my crock pot more and more these days. I came across this recipe and I thought it "rocked". I was suprised with the amount of cloves, but they are essential for the wonderful flavor.
- 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)
- 1 lb rigatoni pasta, cooked and drained
- 1⁄3 cup parsley, chopped
- 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.
- 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.
- Add tomatoes, tomato paste and wine. Bring to a boil and cook, stirring, until liquid is reduced by one third, about 5 minutes.
- 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.
- Discard whole cloves. Add cream, if using and stir to combine.
- Cook pasta according to directions.
- Garnish with parsley and parmesan cheese.
I assume the pasta goes with the spare ribs, but is it supposed to be cooked in the crockpot too? The recipe shows pasta as an ingredient, but doesn't say anything else about it. Please explain. Thanks