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1
Pat the ribs dry and rub with salt.
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2
Coarsely chop the onions, carrots, and celery.
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3
Heat olive oil in large dutch oven or heavy-bottomed saucepan over medium-high heat. Pat the meat dry once again and season with pepper.
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4
Brown the ribs on all sides, taking care not to crowd the pan.
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5
Remove the ribs to a plate and add the onion, celery, and garlic. Saute for about 4-5 minutes, scraping up the brown bits at the bottom of the pan.
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6
Add the majoram, garlic, and cayenne and saute for another 2-3 minutes.
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7
Add the white wine, lemon juice, zest, butter, and tomatoes, making sure to break them up with the side of a spoon. Return the ribs and whatever juices have collected on the plate to the pot.
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8
Add just enough water to ensure everything is covered (err on the side of less liquid), then bring to a boil. Once it starts boiling, reduce the heat to low and cover it.
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9
Braise on low for at least 2 and a half hours.
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10
Once the ribs are nice and tender, remove them from the pot with tongs and put them in a bowl. They'll probably fall apart- make sure to fish out as much of the meat as you can.
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11
Increase the heat to high and let the liquid boil down a little. Using two forks, break up the pork ribs and remove any bones or gristle.
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12
Turn off the heat, return the meat to the pot, and then add half the parsley. Add salt to taste- you shouldn't need too much. Cover the pot.
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13
Prepare the pasta according to package instructions, cooking it until al dente, then drain it.
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14
Just before serving the ragu, stir in the last bit of butter until it has melted.
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15
Serve the pasta in a large, shallow bowl and garnish with the remaining parsley.
