3 pounds country-style pork ribs, remove any visible fat*
Coarse salt and freshly-ground black pepper to taste
1/4 cup olive oil
2 cups onions, medium dice
1 cup medium-diced bell pepper
1 cup medium-diced celery
4 to 6 fresh garlic cloves, fine dice
1/4 cup all-purpose flour
2 cups chicken stock (homemade preferred)**
1 (14 1/2 ounce) can of fire-roasted diced tomatoes with juice
1 tablespoon dried sage***
2 sprigs fresh thyme leaves
2 bay leaves
1 tablespoon Adobo Seasoning
1 tablespoon Ancho Chile Seasoning
5 to 8 young organic carrots, washed, left whole
5 to 6 small, whole chile peppers
1/4 cup fresh parsley leaves, chopped****
* Country-style pork ribs are cut from the sirloin or rib end of the pork loin, which are the meatiest variety of ribs. These ribs are sold either as slabs or in individual servings.
** Learn how easy it is to make homemade chicken stock.
*** Use fresh chopped sage if you have it.
**** Fresh cilantro may be used in place of the parsley
Heat olive oil in a large pot or cast iron Dutch oven over medium heat. Brown the pork ribs in batches (on both sides) to a nice golden brown. Do not crowd the pork ribs in the pan. Remove browned ribs to a plate and continue browning the remaining ribs. When all the pork ribs are browned; set aside on a plate until ready to use.
Add the onions, bell peppers, and celery to the hot pot and saute, scrapping up the browned bits from the bottom of the pan. When vegetables have softened, add garlic and saute approximately 1 minute until fragrant.
Add the flour to the pan, stirring with a wooden spoon or heat resistant spatula, to combine the vegetables and flour. Cook and stir for approximately 2 minutes.
Add and stir in the chicken stock, diced tomatoes, browned pork ribs, sage, thyme, and bay leaves. Simmer 1 1/2 hours, stirring occasionally, and scrapping the bottom of the pan to prevent sticking.
Season with the Adobo Seasoning and Ancho Chile Seasoning. Add the carrots, and chile peppers on top of meat, and continue to cook for an additional 30 minutes, stirring and scrapping the bottom of pan a couple of times. Meat should be tender and beginning to fall away from the bones. Taste and adjust seasonings if desired, and add additional salt and pepper if needed; stir and simmer for approximately an additional 5 minutes.
When removing meat, use a large spatula or spoon, trying to keep the meat and bone fairly intact, if you want to make a pretty presentation. Remove meat and vegetables to individual plates, place the whole carrots and chile peppers on top, and sprinkle with parsley. Be sure to remove bay leaves from the dish, as you find them, and discard.
The resulting juices from this recipe make a wonderful sauce for pasta, mashed potatoes or rice.
Makes 4 servings.