Name: Cambodian Rib Ragu
Prep time: 10 min
Cook time: 210 min
Cuisine: Cambodian
Ingredients: 1 rack ribs; 1 tbsp salt; 1 tbsp pepper; 1 tbsp Angkor Cambodian Foods 7 spice; 1 tbsp Angkor Cambodian Foods Kroeung Prawlak; 1 jar marinara sauce (26 oz); 8 oz dry linguine; Italian parsley (minced); 1/4 cup Parmesan cheese (grated)

Cambodian

Bowl

Pastry Brush

Prepare the rack of ribs by removing the thin membrane on the inside of the ribs.

Combine salt, pepper, and Angkor Cambodian Foods 7 spice into a small bowl. Sprinkle the seasoning over the rack of ribs. Make sure every part of the ribs is covered with the seasoning. Cover the ribs with aluminum foil and place in the oven.

Slowly roast the ribs for 3 hours until the ribs are tender and cooked through. Use a pastry brush to brush the Kroeung Prawlak on the ribs. Roast the ribs for another 3 minutes to caramelize the sauce. The ribs should be done at this point.

Once done, shred the ribs into small, bite sized pieces.

Cook the pasta in heavily salted water. Set aside the pasta and 1/2 cup of the pasta water.

Heat marinara sauce over medium heat. Once the sauce starts to bubble, add in the ribs and pasta water, and stir until everything is well incorporated.

Lastly, add in the pasta and stir until the sauce coats the pasta. Turn off the heat.

Garnish with parmesan and parsley and serve!

Cambodian Rib Ragu

Utensils needed:

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