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 c
Showing posts from September, 2010
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I made the second loaf of the Gluten-free Crusty Boule Bread recipe that I saw on Gluten-free Girl . This loaf did come out different than the first one , and it was still good. It had a bit of a sour dough flavor. The recipe says you can refrigerate the dough for up to one week. I had it saved for five days. I had an idea to form and rest the loaf on parchment paper so I didn't have to disturb the sticky mass when I transferred it to the dutch oven. That worked out splendidly. I still didn't get the loaf to rise as much as I wanted, but that could have been due to the yeast not being completely fresh. I also forgot to cut slits in the top of this loaf, which may have impeded rising. I took it camping so that my gluten-free mom and her husband could share fresh-baked bread with me. It was a big hit.