Sombrero Ribs
Source of Recipe
Internet
List of Ingredients
8 ounces pork sausage links, halved
1/2 cup chopped onions
1 clove garlic, minced
2 1/2 to 3 pounds pork loin back ribs, cut into 3-rib sections
1 (16-ounce) can tomatoes, undrained
2 tablespoons chopped canned green chili pep-pers
2 teaspoons instant beef bouillon granules
2 teaspoons dried oregano, crushed
1 cup water
4 zucchini, cut into 1/2-inch-thick slices
1 large green pepper, chopped
1/3 cup cold water
3 tablespoons flour
1/2 cup shredded cheddar cheese (optional)
Recipe
In Dutch oven, brown sausage, onions and garlic. Remove and drain.
Brown ribs in Dutch oven in 2 batches. Return sausage mixture and ribs to Dutch oven. Add tomatoes, green chili peppers, bouillon granules, oregano and 1 cup water. Cover and simmer for 50 minutes.
Stir in zucchini and green pepper. Cover and simmer for 15 minutes. Remove meats and vegetables. Skim off drippings.
Pour juices into 2-cup measure. (Add water to measure 2 cups, if necessary.) Return to Dutch oven. Com-bine 1/3 cup cold water and flour. Stir into juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
To serve, pour juices over meats and vegetables. Sprinkle cheese on top.
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