Thursday, June 21, 2018

Braised Country-Style Pork Ribs with Fire Roasted Tomatoes and Red Peppers

Braised, it means to fry or sear in this case and stew in a closed container. I’m sure the closed container can be a crockpot/slow cooker or a Dutch Oven. These Braised Country-Style Pork Ribs with Fire Roasted Tomatoes and Red Peppers can be cooked both ways. I’m going to cook mine in a crockpot on low for 6-8 hours, but you can bake them in your oven at 350F for  1 1/2-2 hours.

I usually cook country-style pork ribs in my electric skillet, first searing them then letting them “stew” in a couple cans of “stewed tomatoes “ until they fall apart. Does this qualify under the braised definition?

I’d say yes, but what do I know I’m just learning all this stuff. What do you think?  Serves 4


2 1/2-3 lbs boneless country-style pork ribs
2 tablespoons olive oil
4-6 oz roasted red peppers from a jar or you could roast 1 red bell pepper see instructions here.
(FYI: 1 12 oz jar of roasted red peppers has 1 1/2 peppers)
2 cans fire roasted tomatoes
1 large onion, diced
1 tablespoon minced garlic
1 teaspoon oregano
1 teaspoon cumin
1 1/2 tablespoons apple cider vinegar
1/4 cup water
1 teaspoon sugar


In a skillet on med/high heat add your olive oil, when it’s hot sear your ribs on both sides until they are nicely browned. Transfer them to the bottom of your crockpot. Add the onions and garlic to the skillet on med heat and cook them until the onions are just tender, about a minute or two then add them to the crockpot.

In a bowl combine the tomatoes, peppers, oregano, cumin, apple cider vinegar, water and sugar; mix well. Pour over the ribs. Cover and cook on low for 6-8 or until the ribs fall apart. Serve with or on top of mashed potatoes, butter noodles or rice. Yum Yum!

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