In this recipe, the slow cooker gets a chance to shine doing what it does best: braise. You can brown the ribs before adding them to the pot, or not. In 4 to 6 hours, dinner will be ready. Just add pasta.
Ingredients
- 6 to 8 meaty spareribs, about 1 1/2 to 2 pounds
- 6 cloves garlic, peeled and lightly crushed
- 1 dried chile, or to taste
- Salt and pepper to taste
- 1 28-ounce can plum tomatoes, chopped
- 1 pound penne or other cut pasta
- Chopped fresh parsley for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
1015 calories; 48 grams fat; 15 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 94 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 47 grams protein; 158 milligrams cholesterol; 420 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- If you like, brown ribs in a skillet before adding them to pot. Combine all ingredients except pasta and garnish in slow cooker. Cover and cook until meat is very tender, 4 hours or more on high heat, 6 hours or more on low.
- Bring a pot of water to a boil and salt it. Cook pasta until tender but not mushy. Serve pasta with a rib or two, and a few spoonfuls of sauce, garnished with parsley.
4 to 6 hours
Dining and Cooking