Boneless Pork Ribs with Spanish-inspired BBQ Sauce

September 16, 2010

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.