Pork Rib Ragu
Pork Rib Ragu



  • 1 rack of quality pork ribs
  • 2 tbsp olive oil
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 500ml beef stock
  • A little oil
  • 200g pappardelle pasta
  • Heat up about half of the oil in a big pan, and cut the ribs into thirds with a sharp knife. Add the ribs to the pan, and brown them up nicely for 5-6 minutes.
  • Once browned all over, remove them from the pan, and chuck in the carrots, onion, and celery. Once softened and the onions translucent, bring the meat back to the pan, and pour over the stock. Bring up to the boil, then reduce to a low simmer, and cook for about 3 hours.
  • When ready to serve, cook the pasta in salted water according to the pack instructions. Drain well. Pick the bones out of the ribs and discard, then mix well, and serve over a bed of pasta. Delicious!
3 hrs
2 serving

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