Mexican Ribs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces mexican chorizo sausage or 8 ounces other smoked sausage
  • 1
    clove garlic, minced
  • 2 12
    lbs pork back ribs, cut into 6 serving pieces
  • 1
    (28 ounce) can tomatoes, chopped
  • 3
    fresh jalapeno peppers or 2 tablespoons canned jalapeno peppers, chopped
  • 2
    teaspoons oregano
  • 2
    medium zucchini, cut into 1/2 inch slices
  • 1
    small sweet green pepper, seeded and membrane removed,cut into bite size pieces
  • 1
    small sweet red pepper, seeded,membrane removed & cut into bite size pieces
  • 13
    cold water
  • 3
    tablespoons flour
  • 12
    cup canned sliced black olives
  • 12
    cup cheddar cheese, grated (or cheese of your own choice)
  • 2
    medium yellow onions, thinly sliced
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DIRECTIONS

  • In a Dutch oven, brown the chorizo, onions& garlic.
  • Drain any fat and add the ribs with the sausage.
  • Stir in the undrained tomatoes, jalapeno peppers and oregano.
  • Simmer covered for about an hour (ribs should be tender).
  • Add zucchini and the sweet peppers simmer covered for about 8 minutes.
  • Transfer ribs,& veggies to a platter and keep warm (use a slotted spoon).
  • Skim off any fat& pour the juices into a 2 cup measuring cup.
  • Add enough water so the juices measure 2 cups.
  • Return juices to the pan.
  • Mix the flour with the 1/3 cup cold water then stir into the pan juices.
  • Cook until thickened, stir in the olives and cook 1 minute more.
  • Spoon gravy over the meat& sprinkle with cheese Pass the remaining gravy.
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