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© Meredith Corporation. All rights reserved. Used with permission.
(6 servings (plus 4 cups sauce for second meal))
Coat the bowl of a slow cooker with cooking spray.
Add tomatoes, onion, carrots, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, oregano and crushed red pepper. Stir to combine. Add ribs and cover with sauce. Scatter zucchini over top.
Cover and cook on High for 6 hours or Low for 8 hours.
Remove ribs and shred meat. Discard bones and stir shredded meat back into sauce; stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Stir half the sauce (about 4 cups) into the cooked pasta, adding some of the cooking liquid, if desired. Stir in cheese and serve. Freeze extra sauce for future use.