Rigatoni With Sunday Night Ragu Recipe

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1 pound St. Louis ribs (spare ribs, trimmed, with the brisket bones removed)

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

3 tablespoons extra virgin olive oil

1 1/2 pounds boneless pork shoulder, cut into 1-inch chunks

1 large onion, diced (1 1/2 cups)

3 cloves garlic, sliced superfine

3/4 teaspoon crushed red pepper flakes

1 1/4 teaspoons dried oregano (preferably Calabrian, dried on the branch)

2 (28-ounce) cans chopped plum tomatoes with their juice (I like Jersey Fresh)

1 pound dried rigatoni

1/2 cup grated Parmesan cheese

2 tablespoons extra virgin olive oil

1/4 cup chopped fresh parsley

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