Creamy Alfredo Penne with Short Pork Ribs and Broccoli

1.Preheat your oven to 300°F (150°C).

2.Season the short pork ribs with salt, pepper, garlic powder, and onion powder on all sides.

3.In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the seasoned pork ribs and sear them for about 3-4 minutes on each side until browned.

4.Once browned, cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the ribs are tender and easily pull apart with a fork.

5.While the ribs are baking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot to blanch them.

6.Once the pasta and broccoli are cooked, drain them and set aside.

7.In a large mixing bowl, combine the cooked penne, broccoli, and Alfredo sauce. Stir until everything is well coated.

8.Once the pork ribs are done baking, remove them from the oven and let them rest for a few minutes. Then, carefully remove the ribs from the skillet and shred the meat off the bones, discarding the bones.

9.Add the shredded pork to the pasta and broccoli mixture, and gently toss to combine.

10.If desired, sprinkle grated Parmesan cheese over the top before serving.

11.Serve the creamy Alfredo penne with short pork ribs and broccoli hot, garnished with additional Parmesan cheese if desired.