Barilla® Gemelli with Cabbage & Oven Roasted Pork Ribs

Indulge in old-fashioned comfort food -- Gemelli pasta cooked right with cabbage, tender oven-roasted pork ribs and pinches of garlic and rosemary for savory seasoning.

  • 330
  • 12g
    Total Fat
  • 10g
  • 44g
    Total Carbohydrate
  • Prep
  • Cook
  • Skill


Ingredients for 8 people

  • 1 BOX Barilla® Gemelli
  • 1 POUND pork ribs
  • 4 CLOVES garlic, divided, minced
  • 1 SPRIG fresh rosemary
  • 4 TABLESPOONS Extra Virgin Olive Oil, divided
  • 3 CUPS cabbage, sliced thin
  • ½ CUP dry white wine
  • 1 CUP chicken broth
  • 1 TABLESPOON butter
  • ½ CUP Parmigiano-Reggiano cheese, grated


  1. 1
    MARINATE pork ribs overnight with 3 of the minced garlic cloves, rosemary, 2 tablespoons olive oil, and black pepper, to taste.
  2. 2
    BRING a large pot of water to a boil.
  3. 3
    PLACE ribs in a shallow roasting pan, cover with aluminum foil, and bake in a 425° F oven for 20 minutes; remove from oven, add wine, and bake uncovered for an additional 15 minutes.
  4. 4
    COOK pasta according to package directions.
  5. 5
    Meanwhile, SAUTÉ in a medium skillet the remaining garlic in 2 tablespoons olive oil over medium heat for 2 minutes, or until garlic turns slightly golden in color.
  6. 6
    ADD cabbage, chicken broth, salt, and pepper to taste; simmer until the cabbage is tender and thoroughly cooked.
  7. 7
    REMOVE meat from the ribs and add to the sauce.
  8. 8
    DRAIN pasta and toss with the sauce. Top with butter and cheese before serving.

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