Braised Pork Ribs with Rigatoni

Serves 6

prepCut rack of spare ribs between bones into single ribs
prepSeason rib pieces with salt and pepper
1 whole rack (about 4 lb / 1.8 kg) pork spare ribs	Brown ribs in batches, 10 min		Return ribs to sauce, simmer 2 hr until fork-tender	Drain pasta, toss with sauce, parsley & cheese
salt and freshly ground pepper
1/4 cup / 60 ml extra virgin olive oil	Cook onions, garlic & peppers until wilted, 4 min	Add tomatoes, bay leaves & thyme; bring to boil
2 large yellow onions, sliced (about 3 cups / 480 g)
8 garlic cloves, peeled
6 pickled cherry peppers, stemmed, seeded and quartered
Two 28 oz / 800 g cans Italian plum tomatoes (preferably San Marzano), with liquid, seeded and crushed
2 bay leaves
6 sprigs fresh thyme
2 to 3 cups / 480–720 ml hot water, or as needed
1 lb / 450 g rigatoni	Boil salted water, cook rigatoni 10 min
6 quarts / 5.7 L salted water
1/4 cup / 15 g chopped fresh Italian parsley
2/3 cup / 70 g freshly grated Grana Padano cheese, plus more for passing

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