Braised Spareribs With Rigatoni

Step 1: Heat oil in heavy large pot over high heat.

Step 2: Sprinkle spareribs with salt and pepper.

Step 3: Working in batches, add ribs to pot and brown on all sides, about 6 minutes.

Step 4: Transfer ribs to bowl.

Step 5: Add onions, garlic, cherry peppers and crushed red pepper to pot.

Step 6: Sauté until onions just begin to brown, about 10 minutes.

Step 7: Add tomatoes with their juices.

Step 8: Using back of fork or potato masher, coarsely crush tomatoes.

Step 9: Return spareribs and juices to pot.

Step 10: Add broth, wine, thyme and bay leaves and bring to boil.

Step 11: Reduce heat to medium- low.

Step 12: Simmer uncovered until spareribs are very tender and sauce thickens, stirring occasionally, about 2 hours.

Step 13: Season with salt and pepper. (Can be made 2 days ahead).

Step 14: Cool slightly.

Step 15: Refrigerate until cold, then cover and keep chilled.

Step 16: Remove chilled fat from top of sauce, if desired. (Rewarm before continuing.)

Step 17: Cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Step 18: Drain and return pasta to same pot.

Step 19: Add cheese, parsley and some sauce from spareribs and toss to coat.

Step 20: Transfer pasta to large bowl.

Step 21: Top with spareribs and remaining sauce and serve.