SPAGHETTI PASTA WITH BABY BACK RIB SAUCE

You know those rich meat sauces you get in fancy Italian restaurants, the kind you’d never make at home, the kind you almost never order because you know you’re asking for cardiac trouble? This velvety rich, deep flavored sauce possesses an almost smoky quality and rivals the best of them.

Place 10” non-stick pan over medium high heat and add rib bones to pan. Season with salt and pepper to taste. Cook, turning occasionally, until the ribs are golden brown (discard any excess fat). Reduce heat to medium low, add garlic and chili flakes to pan and cook for one minute. Add tomatoes (crush them in the pot using a fork if using whole tomatoes) and their juice or puree to pan, adjust heat to a steady simmer. Season with salt and pepper to taste. Cover and cook, stirring occasionally, until rib meat is falling off the bone and very tender, about one hour.

Meanwhile, cook the pasta in boiling water until done. Drain noodles. Season with salt, add back to pot you cooked them in. Pour rib sauce over pasta, toss to coat evenly. Plate pasta and ribs.