Smothered Pork Ribs

 

Smothered Pork Ribs

 

2 boneless pork ribs (3 oz each)

Salt and black pepper

2 tbsp olive oil

1 clove garlic minced (1 tsp)

½ onion, sliced

½ green bell pepper, sliced

½ red bell pepper, sliced

1 small tomato, chopped

1 jalapeño pepper, minced

3 tbsp tomato paste

¼ cup red wine

½ cup chicken stock

 

Heat 1 tbsp olive oil in a heavy saute pan over medium-high heat. Dry pork ribs with paper towels and sprinkle pork ribs with salt and pepper.

When oil is heated, brown ribs on all sides (3-4 minutes). Remove from the pan and set aside.

Add remaining tbsp olive oil to the pan. Add garlic, onion, peppers and tomatoes. Saute until softened, about 5 minutes.

Add tomato paste and saute for 1 minute. Add wine and scrape the bottom of the pan to deglaze. Add stock, stir and then move vegetables to create a well in the center of the pan. Turn heat down to medium.

Place ribs in well and cook until they reach an internal temperature of 160℉ (about 10 minutes)

Allow to rest 5 minutes before serving.

 

2 servings, 350 calories per serving

 

 

 

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10 Replies to “Smothered Pork Ribs”

  1. You did a great job ! I believe that this is the information that can’t be find on the web easily and you decided to share it with others for free, that’s really great!

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    Best,
    Ali

    1. Ali, thank you for your kind comments! Although I do all the writing myself, many of my friends are kind enough to forward their favorite recipes for me to share. I always give them the credit. I hope you will get back to me after you’ve tried this one and let me know how it went!

      All my best,
      Cynthia

  2. Thanks for the great recipe and instructions on how to prepare smothered pork ribs.
    I love that you listed everything we need to prepare, and then guided us through the whole process step by step. When I prepare some dishes according to recipes from the Internet, such instructions are very welcome.
    Is this picture attached to the article yours? Because this complete dish with side dish looks very delicious! I was tempted to make smothered pork ribs with rice and vegetables for lunch these days.
    Friendly greeting,
    Nina

    1. I think it’s important to have the ingredients and instructions laid out very clearly when creating a recipe.  I find it frustratiing (particulary in my early cooking days) to have the author of a recipe assume I know what how to do a certain step.  I hope that my recipes will be helpful for everyone, even those who are just beginning to learn to cook!

      I used rice as a side dish here (covered with the peppers that were cooked with the pork) but potatoes would make a great side dish as well!

  3. Oh my god, you did it again… with the rice? WITH THE RICE, THO???? I’m blown away. I wasn’t even planning on getting anything to eat today, but now I kinda have to. I can literally smell that recipe, too! I wonder what kind of drinks you’d recommend to pair it with? Do you like wines, or beers, or juices?

    1. Thank you for your comments!  I like both juice and beer with certain foods but I recommend pinot noir with this dish.  If you prefer white, chardonnay would work as well. 

  4. Oh no! You just tricked my craving! I love ribs and by looking at the picture now I want to order it. I will have to make it now. Like how you explain the steps clearly how to make every meal. It’s explained in clear detail and in the right order. Anyways let me get start cooking these ribs.

  5. YESSSS, finally. This is such a great blog and this recipe looks delicious. I’m just glad I could find an ingredients list. It sounds crazy but I get so tired of “recipes” which is just a standard, basic story about growing up and helping mom in the kitchen and blah blah blah, and there’s no actual recipe. I have to scrolled through so much dialog only to have to start my search all over again.

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