Tomato Sauce with Pork Ribs is a perfect sauce for your next pasta dish. Loaded with great flavor, protein and a simple but tangy Italian style sauce.
Love pork ribs? Try my recipe for the perfect fall apart Barbecue Back Ribs in the oven.
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Here's Why You'll Love this Dish
- Easy to make
- Inexpensive ingredients make this a recipe you could put on your dinner rotation
- Great tasting dish even for the pickiest eaters
- Sauce can be made ahead to save time
If you like ribs, then you'll also love my Easy Slow Roasted Prime Rib Recipe that literally cooks itself.
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How to Make Tomato Sauce with Pork Ribs
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Cut ribs into singles.
In a large pot, bring water to boil and place cut ribs into boiling water.
Place par boiled ribs in a plate.
In another pot, heat up olive oil and sauté the garlic until fragrant. Add tomato pure and bring to a boil. Add ribs one at a time making sure that they are submerged. If the sauce is too thick, add water.
Turn the heat down and let simmer for about 1 hour until ribs are tender and meat falls off easily.
Storage: Any leftovers can be stored in an air tight container for 3 to 4 days. Warm up on stop top or in microwave.
Top Tip
Cut the ribs into singles and par boil them in unsalted water for about 10 minutes or until the majority of fat and marrow rise to the surface.
Substitutions and Variations
Here are a few substitutions ideas for pork ribs in sauce:
- Veal Stew - instead of using pork ribs, use veal stewing beef - it's perfect with sugo!
- Beef Ribs - use beef ribs instead of pork ribs.
- Pork Sausage - use pork sausage instead of pork back ribs.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Par boiling pork ribs is best if you want to reduce the amount of fat in your recipe. It also allows for any excess marrow to be secreted into the water as well as a more tender fall off the bone experience.
Other Rib Recipes to Try
Looking for other recipes like this? Try these:
Recipe Details
Pasta in Tomato Sauce with Pork Ribs
https://easyhomemaderecipes.caIngredients
- 2 lbs Pork Back Ribs approx 1 package of ribs, you can also use side ribs
- 6 cups water to boil ribs
- 1 clove garlic
- 4 tbsp olive oil
- 28 oz tomato puree
- 1 tsp salt
- 3 fresh basil leaves
- 12 oz Fettuccine Pasta or your preferred pasta
- ¼ cup parmesan cheese served with pasta
Instructions
- In a large pot, bring water to boil and place cut ribs into boiling water. Let water continue to boil gently while ribs release fat and excess bone marrow. About 6 minutes or so. Remove ribs and place in a plate, scraping off any marrow. Discard the water.
- In another pot, heat up olive oil and sauté the garlic until fragrant. Add tomato pure and bring to a boil. Add ribs one at a time making sure that they are submerged. If the sauce is too thick, add water.
- Turn the heat down and let simmer for about 1 hour until ribs are tender and meat falls off easily.
- Cook pasta per manufacturer's instructions. Don't forget to salt your pasta. Once al dente use a spaghetti scoop remove pasta and place in a bowl.
- Place the sauce over the pasta and mix well. Place the ribs on top or in another bowl. Serve with parmesan cheese (optional).
Notes
Top Tip
Cut the ribs into singles and par boil them in unsalted water for about 10 minutes or until the majority of fat and marrow rise to the surface.Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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