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1
Preheat the oven to 425F.
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2
Sprinkle both sides of the pork ribs generously with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
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3
Lay the ribs on a rack in a roasting pan, put it on the middle oven rack and roast for 30 minutes.
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4
When the ribs have been in the oven for 15 minutes or so, heat the olive oil in a large pot over medium-high heat.
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5
Add the pork shoulder to the pot and let it cook for about 7 minutes, until its well browned.
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6
Stir the meat every few minutes so nothing sticks.
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7
Stir in the onions, turn the flame down to medium and keep cooking for about 3 minutes, until the onions have started to soften and color up a little.
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8
Stir in the garlic and let everything cook for another minute or so, until the garlic has released its aroma.
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9
Make sure you keep stirring during this portion of the proceedings, so the garlic doesnt burn and wreck everything.
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10
Then stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the red pepper flakes and the oregano.
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11
When the ribs have started to brown and caramelize, pull them out of the oven and add them to the pot, along with the canned tomatoes and 2 cups of water.
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12
(Dont worry too much about how perfectly done the ribs may or may not bethis is just to give them a head start.
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13
Theyre going to cook in the ragu for another 3 1/2 hours, so theyre definitely going to be done.)
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14
Bring the sauce up to a simmer; then turn the flame down to low and let the ragu keep cooking for about 3 1/2 hours, checking it every so often and giving it a stir to make sure nothings sticking or burning on the sides of the pot.
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15
When the rib meat is falling off the bone and the pork shoulder is nice and tender, pull the pot off the flame and use a slotted spoon to pull the chunks of pork and the ribs from the pot.
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16
Pile them on a big plate and let them cool down on the countertop (or in the fridge, if youre in a hurry).
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17
Use a ladle to skim the fat off the top of the sauce, so it doesnt get greasy.
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18
When the meat is cool enough to handle, rip the pieces of shoulder apart, turning it into chunks, by digging in your thumbs and pulling.
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19
Do the same with the ribs, but be careful not to mush up the meat.
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20
Pile the pulled meat in a bowl; throw the bones away, but pour any sauce thats left on the plate over the pulled meat.
