Country-style pork ribs typically come from the shoulder (not the ribs). They’re boneless and easy to buy in small amounts—unlike a pork shoulder roast (Boston butt)—so they’re a great option for recipes that don’t use a lot of meat. San Marzano tomatoes have superior flavor and, though not touted as being low in sodium, typically are, with just 20mg per serving.
1 tablespoon olive oil
1 1/2 pounds boneless country-style pork ribs
1 teaspoon kosher salt, divided
2 cups vertically sliced white onion
1 medium fennel bulb, cored and thinly vertically sliced
8 garlic cloves, crushed
1 (28-oz.) can whole peeled San Marzano tomatoes, undrained
4 anchovy fillets, finely chopped
3 oregano sprigs
2 bay leaves
1/2 teaspoon crushed red pepper
1 pound uncooked whole-wheat pappardelle or fettuccine
2 ounces percorino Romano cheese, finely grated (about 1/2 cup)
Fresh oregano leaves, for garnish
Added sugars 0g
Calcium 14% DV
Potassium 15% DV
How to Make It
Preheat oven to 325°F.
Heat olive oil in a Dutch oven over medium-high. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook until well browned all over, about 8 minutes. Remove pork from pan.
Add onion, fennel, and garlic to pan; cook, stirring occasionally, 5 minutes. Add tomatoes and their juices; break tomatoes up with the back of a spoon or your hands. Stir in anchovies, oregano sprigs, bay leaves, red pepper, and remaining 1/2 teaspoon salt. Nestle pork into tomato mixture. Cover and bake at 325°F until pork is very tender, about 1 hour and 30 minutes. Carefully remove pork from Dutch oven. Shred pork using 2 forks; stir shredded pork into tomato mixture. Discard bay leaves and oregano sprigs.
Cook pasta according to directions, omitting salt. Drain; reserve 1 cup cooking liquid. Add pasta to Dutch oven; toss gently to coat, adding reserved cooking liquid as necessary to reach desired consistency. Sprinkle with cheese and oregano leaves.
Slow Cooker Method - Brown pork as directed in step 2, substituting a skillet for the Dutch oven. Add pork, onion, fennel, garlic, tomatoes, anchovies, oregano sprigs, bay leaves, red pepper, and remaining 1/2 teaspoon salt to a 6-quart slow cooker. Cover and cook on LOW until pork is tender, 5 to 6 hours. Shred pork; discard bay leaves and oregano sprigs. Follow recipe as directed in step 4.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.