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1
Bring all the marinade ingredients to a boil and simmer 20 minutes.
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2
Remove from the heat and cool.
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3
Toss the ribs with the marinade and marinate overnight in a non-corrosive container.
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4
Preheat oven to 325F.
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5
Heat 1/8-inch olive oil in a large ovenproof casserole over high heat.
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6
Pat the ribs dry and season well with salt and pepper.
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7
Sprinkle with flour.
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8
Sear on both sides in the oil until brown.
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9
Transfer to a platter.
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10
Add the bacon and render.
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11
Transfer to the platter with the ribs.
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12
Add the whole shallots and garlic and brown.
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13
Add the tomato paste and cook 1 minute.
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14
Add the marinade and reduce by three-quarters.
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15
Add the chicken stock, olives, anchovies and fresh thyme sprigs.
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16
Return the ribs to the casserole.
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17
Cover the braise with a piece of aluminum foil touching the ribs.
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18
Cover the casserole with the top and braise in the oven for 2 1/2 hours, or until the meat begins to fall off the bone.
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19
Transfer the ribs to a platter.
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20
Skim the fat from the surface of the braising juices and reduce the juices if necessary to form a sauce.
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21
Bring a large pot of salted water to a boil.
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22
Add the penne or ziti and cook until al dente.
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23
Drain.
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24
Toss the cooked pasta with half of the braising juices.
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25
Put a spoonful of the pasta on each of the four warm plates.
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26
Top with a tablespoon or so of grated Parmesan cheese.
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27
Put two ribs on each plate, cover with a spoonful of braising juices, and sprinkle with some parsley.
