-
1
Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you).
-
2
Season the rib pieces with salt and pepper.
-
3
Heat the olive oil in a large, heavy braising pan over medium heat.
-
4
Add as many of the ribs as will fit without touching.
-
5
Cook, turning occasionally, until browned on all sides, about 10 minutes.
-
6
Remove the ribs and drain on a baking sheet lined with paper towels.
-
7
Repeat with the remaining ribs.
-
8
Adjust the temperature throughout the browning so the fat in the pan is sizzling but the pieces of pork that stick to the pan dont burn.
-
9
Pour off all but about 4 tablespoons of fat from the casserole.
-
10
Add the onions, garlic, and cherry peppers and cook, stirring, until the onions are wilted and caramelized, about 4 minutes.
-
11
Stir in the tomatoes, bay leaves, and thyme.
-
12
Bring to a boil, scraping the pan to loosen the brown bits stuck to the bottom.
-
13
Tuck the spare ribs into the tomato sauce, season lightly with salt and pepper, and bring to a boil.
-
14
Adjust the heat to simmering and cook, turning the spare ribs in the sauce occasionally, until the ribs are fork-tender, about 2 hours.
-
15
Ladle some of the hot water into the casserole from time to time as necessary to keep the ribs covered with liquid.
-
16
When the ribs are almost tender, heat 6 quarts of salted water to a boil in an 8-quart pot.
-
17
Stir the rigatoni into the boiling water.
-
18
Return to a boil, stirring frequently.
-
19
Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
-
20
Drain the pasta, return it to the pot, and spoon in enough of the spare-rib sauce to coat the pasta generously.
-
21
Toss in the parsley and bring the sauce and pasta to a boil, tossing to coat the pasta with sauce.
-
22
Check the seasoning, adding salt and pepper if necessary.
-
23
Remove the pot from the heat and stir in 2/3 cup grated cheese.
-
24
Transfer the pasta to a warm platter or individual plates and top with the spare ribs.
-
25
Spoon a little of the remaining sauce over the pasta and serve immediately, passing additional sauce and, if you like, grated cheese separately.
