I made this last week and I’m thinking of making it again this weekend, it’s that good: Andrea’s Pasta with Pork Ribs, via Mark Bittman.
It has all the benefits of a good marinara dish, but the ribs really take it to a whole different and higher level. It is especially good with cheap pork ribs that might not make sense grilled due to being an odd shape. Those ribs are perfect here.
If you want, add more garlic…I added twice this amount. I also threw in sprigs of fresh herbs too. I went with basil, but I am sure rosemary or thyme or marjoram would be great.
I also doubled the ribs and I took half, deboned them, then chopped them into bite sized pieces and added them to the sauce. The other ribs I garnished the pasta with.
Finally, since you have so few ingredients, try to use really good tomatoes and cheese. You can skimp on the ribs and get gnarly ones because they will still taste great, but the tomatoes especially make a huge difference here. Same with the cheese.