Mexican Ribs

You will want crusty rolls with this dish to sop up the gravy. Try Mexican Bolillos recipe#12298. They are perfect. Serve with a side salad and maybe some rice.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

  • 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

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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RECIPE MADE WITH LOVE BY

@Bergy
Contributor
@Bergy
Contributor
"You will want crusty rolls with this dish to sop up the gravy. Try Mexican Bolillos recipe#12298. They are perfect. Serve with a side salad and maybe some rice."
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  1. Bergy
    You will want crusty rolls with this dish to sop up the gravy. Try Mexican Bolillos recipe#12298. They are perfect. Serve with a side salad and maybe some rice.
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