LaCombe’s Spare Rib Spaghetti
Serves 6 to 8

1 tablespoon vegetable oil
2 cups chopped onion
1 (28-ounce) can crushed tomatoes in puree
1 ¾ cups beef broth
1 (6-ounce) can tomato paste
1 tablespoon minced garlic
½ cup loosely packed parsley leaves, chopped

1 tablespoon Italian seasoning
2¼ teaspoons dried oregano
2¼ teaspoons dried basil
2 teaspoons salt
¼ teaspoon pepper
1 ½-2 pounds country style ribs
12 ounces spaghetti

Heat the oil in a large saucepan over medium-high heat until shimmering. Add the onion and cook until translucent and soft, 6 to 8 minutes.

Add the crushed tomatoes, beef broth, tomato paste, garlic, parsley, Italian seasoning, oregano, basil, salt, and pepper. Cover and bring to a boil, then turn down the heat to a simmer.

Preheat the broiler. Line a baking sheet with foil. Place the ribs on the foil, spaced at least 2 inches apart. Broil for 15 minutes, flipping the ribs halfway through.

Using tongs, transfer the ribs to the tomato sauce; discard the fat and juices. Simmer the ribs in the sauce for 1-1 ½ hours, stirring occasionally, until the sauce is thick and the meat is tender and falling apart.

Cook the spaghetti according to package directions. Drain and place in a large serving bowl.

Remove the pan from the heat. Remove ribs to a cutting board and shred the meat with two forks. Discard the bones and return the meat to pot. Ladle generously over the spaghetti, reserving some to serve on the side.

To make this in a slow cooker:

Eliminate the oil and reduce the beef broth to ¾ cup. Add the onions, crushed tomatoes, beef broth, tomato paste, garlic, parsley, Italian seasoning, oregano, basil, salt, and pepper to the slow cooker. Broil the spareribs as directed above and add them to the slow cooker. Cook for 8 hours on low or 4 hours on high. Uncover the slow cooker and remove the ribs. Proceed with the recipe as above.