Larry loves ribs. I am not a huge fan, but every now and then they hit the spot. Larry prefers the spare ribs, whereas if I am going to eat them, my preference is the country style ribs. I like them more meaty.
Ribs were pulled out of the freezer and it was time to cook them up. This time, it was the meatier short ribs. I have found slow cooking ribs is the best way to cook them. The longer you cook them, the more tender they become. This time I cooked them in a tomato and pepper sauce. I slow cooked them for about 6 hours and the meat literally just fell right off the bones. They were oh so good too. I served the ribs over pasta with some garlic cheese bread and a smooth red blend. YUM!
Ribs Cooked in a Tomato-Pepper Sauce
2 lbs country ribs
6 tomatoes, diced medium or 2 cans of diced tomatoes with juice
1 red bell pepper, diced medium
1 green pepper, diced medium
1-2 large jalapenos, diced fine
2 TBSP garlic
1 onion, diced medium
salt & pepper to taste
2 TBSP cornstarch
1 1/2 tsp sugar
1 TBSP fresh basil, chopped fine or 2 tsp dried basil
1 tsp hot pepper sauce, or to taste
1-2 tsp chocolate chili powder, optional
about 1/2-1 cup of water if using fresh tomatoes rather than canned tomatoes
Place the ribs in the slow cooker and add all the diced vegetables on top. Mix together all the seasonings and spices with the hot sauce and water if using, then pour over the vegetables.
Cover and crank up the heat and just leave it alone to cook, making sure to stir it every now and then.
If you want it to cook faster, crank up the heat to high and let it cook for about 4-5 hours. If you want it to cook slower, cook on low heat for 8-10 hours. I did a combination. I cooked it on high for about 4 hours and on low for about 2 hours. When you are ready to serve it up, serve it over a hearty pasta with your choice and a glass or two of a smooth red wine, and you are all set. This meat was so tender, it literally fell off right off the bones and just melted in our mouths.
Stay safe and stay well Everyone. ‘Til next time.