Pork and broccoli rabe is a classic, tasty combination that you have to try if you have never had it.

A Rack Of Baby Back Or St. Louis Style Pork Ribs Cut In Half

A Pound Of Hot Or Sweet Italian Sausage

Two Bunches Of Broccoli Rabe Cleaned With The Stems Cut Off

1/4 Cup Of Dry White Wine

Two Cups Of Chicken Stock

A Cup Of Diced Red Onion

Three Minced Garlic Cloves

Two Teaspoons Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

A Teaspoon Of Crushed Red Pepper Flakes

A Tablespoon Of Olive Oil

Preheat the oven to 300 degrees.

Sprinkle the pork ribs on both sides with sea salt and ground black pepper.

Heat a roasting pan on the stove top on medium high heat for 3-4 minutes. Add the olive oil. Saute the sausage links until brown on all sides.  Remove the sausage. Add the pork ribs to the hot pan. Brown on both sides. Remove the pork ribs.

Add the onion, garlic, crushed red pepper flakes, and the remaining sea salt to the hot pan. Cook for two minutes. Add the white wine and scrape the bottom of the pan to lift up any of the brown bits that have accumulated.

Turn off the heat. Spread the onion and garlic out evenly on the bottom of the roasting pan. Place the sausage and pork ribs on top of the onions and garlic. Place the broccoli rabe on top of the pork ribs and the sausage. Add the chicken stock to the roasting pan.

Cover the top of the roasting pan with aluminum foil.

Bake in the oven for 2 and 1/2 to 3 hours until the meat on the ribs is falling off of the bones.