Thursday, September 16, 2010

Boneless Pork Ribs with Spanish-inspired BBQ Sauce

 
Boneless Pork Ribs with Spanish-inspired BBQ Sauce

In a large oven-safe dish, heat up some olive oil on medium-high heat.  Sautee until brown:

1 small onion, cut in large pieces,
1 Red bell pepper, cut in large pieces,
a little salt

Remove the vegetables from the pan.  Brown on all sides:

2 large strips of country-style pork ribs, salted

Remove the pork to a platter.  Reduce in the pan:

3/4 c Red wine

Add:

1 cup tomato sauce
3 Tbsp sugar

Heat the oven to 350 degrees F.  Cook until the sauce darkens and begins to thicken.  Add:

1 tsp cumin
3/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp ground coriander 
1 tsp lemon juice

Mix the sauce well and add the pork back to the pan.  Cover the pork with the sauce.  Roast in the oven for 20-30 minutes, or until the pork is 160 degrees F in the center.  Is the sauce too sweet, too liquid, or kind of bland?  Remove the pork to a plate again and reduce the sauce on the stove one more time until thick and deep in color.  Serve with the pork covered in sauce with rice or with gluten-free bread.

2 comments:

The InTolerant Chef said...

Looks so wonderful, I love pork ribs. Yummm...

jacobithegreat said...

wow, that looks fabulous.