1/4 cup extra virgin olive oil
4 pounds pork spareribs, cut in individual ribs
2 large onions -- thinly sliced
10 large cloves garlic -- chopped
8 bottled pepperoncini or cherry peppers - seeded and chopped
1/2 teaspoon dried crushed red pepper
3 cans Italian tomatoes in juice (28 oz.ea)
1 cup canned chicken broth
1 cup dry white wine
4 sprigs fresh thyme
2 bay leaves
1 pound rigatoni
1 1/2 cups freshly grated Parmesan cheese
1/3 cup chopped fresh parsley

Heat oil in a large heavy pot over high heat. Sprinkle spareribs with salt and pepper. Working in batches, add ribs to pot and brown on all sides, about 6 minutes. Transfer ribs to a bowl.

In the same pot, add onions, garlic, peppers and crushed red pepper if used. Saute until onions just begin to brown, about 10 minutes. Add tomatoes with their juices; use a fork or potato masher to coarsely crush tomatoes.

Return ribs and their juices to the pot. Add broth , wine, thyme and bay leaves and bring to a boil. Reduce heat to medium-low; simmer uncovered until ribs are very tender and sauce thickens, stirring occasionally, about 2 hours. Taste and adjust salt and pepper if needed.

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain and return pasta to the pot. Add cheese, parsley and some of the sauce; toss to coat. Transfer pasta to a large serving bowl; top with spareribs and remaining sauce and serve.