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