Campanelle with Cabbage and Oven-Roasted Pork Ribs

1. 1

   Marinate pork ribs overnight with 3 of the minced garlic cloves, rosemary, 2 tablespoons olive oil, and black pepper, to taste.

2. 2

   Place ribs in a shallow roasting pan, cover with aluminum foil, and bake in a 425 degrees F oven for 20 minutes; remove from oven, add wine, and bake uncovered for an additional 15 minutes.

3. 3

   Bring a large pot of water to a boil.

4. 4

   Cook Campanelle according to package directions.

5. 5

   Meanwhile, saute in a medium skillet the remaining garlic in 2 tablespoons olive oil over medium heat for 2 minutes, or until garlic turns slightly golden in color.

6. 6

   Add cabbage, chicken broth, salt, and pepper to taste; simmer until the cabbage is tender and thoroughly cooked.

7. 7

   Remove meat from the ribs and add to the sauce; simmer for 5 minutes.

8. 8

   Drain Campanelle and toss with the sauce.

9. 9

   Stir in butter and cheese and toss before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.