From http://inthekitchenwithkath.com
(Adapted from Arthur Schwartz's recipe in Naples at Table)
Serves 4
3 pounds bone-in country-style pork ribs
Salt
Pepper
1 medium onion, cut in half through the root end and thinly sliced
1 rounded tablespoon dried oregano
4 – 5 sprigs of rosemary, each about 3 or 4 inches, leaves removed from the stems
5 fresh or canned plum tomatoes, cut into 6 or 8 pieces each
2 tablespoons olive oil
8 oz. pasta (optional)
1. Heat the oven to 350˚.
2. Put the meat in a pan (A large oven-proof skillet is ideal, but you can use a baking pan.). Salt and pepper all sides of the meat.
3. Put the sliced onion on top of the meat. Sprinkle the oregano and rosemary over the onions and then top with the tomato slices. Drizzle the olive oil over everything.
4. Bake uncovered for 1 hour. Turn the meat over. (Now the tomatoes and onions will be on the bottom.) Bake for another 30 minutes.
5. If using pasta, bring a large pot of water to boil just before the meat is done. Add a tablespoon of salt and the pasta. Cook the pasta according to package directions (usually about 10 minutes).
6. Drain the pasta, reserving some of the cooking water.
7. Remove the meat from the pan. Spoon out the excess fat. (Transfer the sauce from the baking pan to a skillet that can be used on the stovetop, if necessary.) Heat over medium heat, stirring to bring up all of the flavorful bits. Add the pasta and stir so it will absorb the flavors. Add some of the reserved pasta cooking water if the pasta seems to dry.