Set a small casserole filled with water over high heat. When it starts to boil, reduce the flame and add the rack of ribs. Cook over very low heat for 30 minutes.
Preheat the oven to 350 degrees.
Meanwhile, place olive oil, garlic and onions in a skillet and cook slowly until just translucent. Break up the tomatoes and add them to the pan. Cook slowly, adding a little water if necessary so the sauce doesn't dry out. Slowly cook the sauce for the one hour it takes to prepare the ribs.
When the ribs have finished simmering, remove to a plate and let cool a few minutes. Slice the meat into individual ribs, sprinkle with the Cajun spices, salt and pepper, and place in a roasting pan and roast 30 minutes. Turn the ribs occasionally so all sides get crisp and succulent.
When the ribs are done, remove to a cutting board and allow them to cool until they can be handled. Slice the meat off the bones as best possible, then chop into rough 3/4 inch pieces and add it, along with the bones to the tomato mixture. Add a cup of water and simmer the sauce slowly another 30 minutes. Remove the bones and discard.
Set a pot of pasta water to boil and, when ready, cook the penne or rigatoni until al dente. Remove the pasta with a slotted spoon to the casserole containing the pork sauce, add about a cup of the pasta water and simmer for several minutes, stirring constantly.
Correct for seasonings. Then remove the sauce-coated pasta to separate pasta bowls, topping with the grated Parmesan, and serve.
Serves 2
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