Perciatelli With Tomato & Pork Ribs

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1 pound baby back ribs

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

1/2 onion, minced

3 garlic cloves, minced

1/4 cup chopped Italian parsley

Pinch of hot red pepper flakes

28-ounce can whole plum tomatoes

4-inch sprig fresh rosemary

Pinch baking soda (optional)

1 pound perciatelli or spaghetti

1/3 cup freshly grated Parmesan cheese + Parmesan for the table

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