Pasta con le Spuntature (oven roasted pork ribs with tomato sauce)

Could there be anything easier to prepare for Sunday lunch?  A popular dish in south central Italy,  the ribs are wrapped tightly and  precooked overnight in a low, slow oven.  After a few minutes on broil, the ribs are left to cool.  In the time it takes to saute some shallot and garlic, the ribs can be shredded.   Reserve some of your bones to place in your sauce.  Remove the bones before serving.  
Begin this recipe the night before.   
Preheat your oven to bake/ 250F.
Salt and pepper your ribs liberally.  Lay them on several sheets of foil and wrap tightly. 
Place in the oven for approximately 5-6 hours.  This is very dependent on the size of your ribs. Make your calculation by estimating a pound an hour at this temperature. 
I actually set my alarm at 5am to remove them from the oven.
I left them to cool for an an hour or two before opening the wrapper and broiling them for 4-5 minutes.  
Ingredients: One 5 pound rack of ribs.  I like to use St. Louis style as they are not to big nor are they to small. 
About 3-4 teaspoons of salt
3 teaspoons of pepper
foil
3 tablespoons olive oil
One large shallot
2 cloves of garlic diced
One can of crushed tomato's (28 ounce can)
One cup of water
Once cup of white wine
1/4 cup of milk
Fresh basil (about a handful)
Method:
Shred and pull apart your cooled ribs (if you prefer to use beef ribs, you can).

Place several tablespoons of olive oil into a large casseruola (large pan with tall sides, enough to accommodate your ingredients).
Heat your oil and saute your shallot and garlic

 Add your meat to your pan and mix until fragrant.   Remember, your meat is precooked, so it doesn't need to cook to long.

 Add your can tomato, water, wine, milk and mix.
 Cook for about 45 minutes or until a ring forms around the inside edge of the pan.

 Let your sauce rest.  It's very forgiving.   It can sit several hours and can be reheated.   Cook your favorite pasta and reserve about 1/4 cup of the starchy cooking water.   Add it to your sauce, right before your pasta is ready.
 Cook until al dente. 
Drain and serve and don't forget the Parmigiano Reggiano cheese.   Buon Appetito!
 

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