Tuesday, March 27, 2018

Pasta with Pork Ribs #KitchenMatrixCookingProject

Today is the final March entry for the Kitchen Matrix Cooking Project hosted by Cam of Culinary Adventures with Camilla. 

Camilla invited us to visit the chapter on Pork Ribs in the cookbook written by Mark Bittman and create a recipe inspired by his 9 ways to serve them.

Mark only spoke of Spare Ribs and Baby Back Ribs in this chapter.  We love baby back ribs, especially slow grilled and slathered with BBQ sauce.  We usually follow this recipe when we get a hankering for Baby Back ribs.

We like spare ribs too and have had them Chinese Style, Slow Cooked with Cabbage, in a Cassoulet (also taken from Bittman's cookbook), and Baked.

But my favorite kind of Pork Ribs, especially during the winter months, are country ribs.  Bittman didn't even mention them.  So I adapted Bittman's recipe for Pasta with Pork Ribs to accommodate this delicious and meaty cut.

I used the slow cooker for braising on a day that was busily spent running errands and working the food pantry.  When we came home, the house smelled wonderful.  I baked up these Cheezy Garlic Muffins while the pasta water came to a boil and the pasta cooked.  Less than a half hour after walking in the door, dinner was served.

I chose the themes for each week in April.  We would love to have you join us.  You can learn how in this post by Camilla.  We post on each Tuesday of the month and these are the chapters we will be visiting for the next 4 weeks:
  • Salad Greens + 12 Ways
  • Pasta Primavera + 8 Ways
  • Shrimp + 12 Ways
  • Dessert Bar + Recipe Generator
What is your favorite type of Pork Ribs and how do you like to prepare them?  See if any of the others used your favorite technique in the links following my recipe.

Pasta with Pork Ribs
inspired by Kitchen Matrix by Mark Bittman

4-5 Meaty Country Ribs
1 T. olive oil
salt and pepper to taste
2-3 cloves of garlic, minced
pinch of crushed red pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 c. dry red wine
1 (15 oz) can diced tomatoes with juices

Heat the olive oil in a skillet over med high heat.  Season the ribs with salt and pepper.  Add to the pan and sear on both sides, about 5 minutes per side.  Remove ribs from skillet to the crock of a slow cooker.  Add the red wine to the skillet along with the garlic, red pepper, basil and oregano.  Cook and stir, scraping up any browned bits stuck to the bottom of the pan.  Add the tomatoes with their juices and stir to combine.  Pour over the ribs, cover and cook on low for 6-8 hrs. Toss your favorite pasta with the sauce and top each serving with one or two of the ribs.  Print Recipe

Let's see what the others were inspired to make


  1. Those look DELICIOUS, Wendy. Now I have to go figure out Country Ribs. Those look amazing.

  2. I love, love, love pork ribs and yours look amazing!

  3. I don't think I've seen country ribs around here.They look so meaty and delicious. Love that we all braised this time.


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