*The smoked pork is what gives this sauce its "oomph." I prefer to use ribs because they have some fat and that carries a good amount of the smoke flavor into the sauce. I smoke the ribs (half rack) for about 90 minutes and add them to the sauce whole. They will continue to cook in the sauce and the rib bones will add some wonderful flavor as well. Just take them out and shred the meat into the sauce and discard the bones prior to serving. Of course, any pork will do, and a simple loin will simplify the process.
This sauce is fantastic over almost any pasta. However, we prefer it over a good quality penne or rigatoni. It goes amazingly well with the Zinfandel. A match made in hog heaven!
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