Mexican Country Ribs

I found this recipe in a magazine, and I figured I would post it on here.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

•  spices
• 2  tablespoons ground cumin
• 1  tablespoon chili powder
• 1  tablespoon paprika
• 1  tablespoon dried oregano (preferably Mexican)
• 2  teaspoons garlic powder
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon  dried chipotle powder
•  pork
• 3  tablespoons extra virgin olive oil, divided
• 3  lbs country-style boneless pork ribs
• 2  large onions, coarsely chopped
• 1  green bell pepper, coarsely chopped
• 1  orange bell pepper, coarsely chopped
• 3  large garlic cloves (minced)
• 1 (28 ounce) can diced fire-roasted tomatoes
• 2  tablespoons masa harina (or all-purpose flour)
• 3  tablespoons water

Directions

1. 1. Heat oven to 325°F Combine all spice mixture ingredients in small bowl. Heat Dutch Oven over medium-high heat until hot. Add 1 tablespoons of the oil; heat until hot. Cook pork, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. Place pork in a large bowl. Sprinkle with 1/4 cup of the spice mixture; toss to coat.
2. 2. Add remaining 1 tbsp oil to Dutch Oven. Cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. Add bell peppers; cook and stir for 2 minutes, until slightly soft. Add garlic; cook and stir for 1 minute. Stir in remaining spice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring to boil; cover.
3. 3. Bake 1 hour 15 minutes to 1 hour 30 minutes or until pork is fork tender.
4. 4. Place masa harina in small cup; stir in water until smooth. Stir into pork mixture; bring to a boil over high heat. Boil 2-4 minutes or until slightly thickened, stirring frequently.