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Campanelle with Oven-Roasted Pork Ribs

Get ready for a Pasta Road Trip with Barilla® Pasta. Today, we visit St. Louis, Missouri, preparing marinated pork ribs, roasted until tender, and served with campanelle pasta in a tasty sauce with thinly sliced cabbage, finished with butter and Parmesan cheese. Watch the video, then get the recipe for Campanelle with Cabbage and Oven-Roasted Pork Ribs.

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  • Keith

I agree with Rj. Next time I will use country style ribs. Other than than that... it was very tasty... Will make again...

  • Rashotte

Can you believe that Barilla doesn't produce that kind of pasta in Italy? Maybe because it's not a traditional cut they fear they won't sell it well, but it seems just weird to me...

  • Rj

Seems like a waste of bone on ribs, why don't you just use pork shoulder or country style ribs?