Step 1

Trim some fat off the ribs and cut them in half. Most of mine didn’t have a hard bone. You can ask your butcher to do this or look for boneless ribs. Rub the ribs with some sea salt.

Step 2

Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it’s less spicy!

Step 3

Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.

Step 4

Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don’t let them burn. Add more olive oil if necessary.

Step 5

Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.

Step 6

Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.

Step 7

Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.

Step 8

Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.

Step 9

When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.

Step 10

Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!

Step 11

When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!