Texas Teriyaki Pork Stew

"Marinating and long slow cooking turn simple country ribs into something special. This may be served as a stew, or with pasta, rice or potatoes. Times do not include marinating. Note: Thanks to East Wind Goddess for pointing out that one ingredient wasn't listed. It is fixed now."
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Ready In:
4hrs 10mins




  • Combine barbecue sauce, teriyaki sauce, mustard, Asian Chili Garlic Sauce, and 1/2 cup dry sherry in a large bowl.
  • Add pork ribs and mix well.
  • Cover and refrigerate at least 8 hours or overnight.
  • Drain meat, reserving marinade.
  • Place marinade in a large, heavy pot over medium high heat and bring to a boil.
  • Add tomato sauce, reduce heat to low, and simmer.
  • Heat oil in large skillet.
  • Brown meat on both sides, sprinkling brown sugar over meat while it is browning.
  • Remove meat and add to sauce.
  • In same skillet, melt butter and add mushrooms and onion.
  • Cook until onion begins to soften and become translucent.
  • Remove and add to meat and sauce.
  • Add smoked paprika, savory, thyme, garlic, ginger, stock and remaining 1/4 cup sherry to pot.
  • Stir well, cover, and simmer for 3 hours.
  • Check pot every 30 minutes, skim excess fat, and stir well.
  • Remove meat from pot.
  • Remove bones and discard.
  • Return meat to pot, add bell pepper, and simmer for an additional 30 minutes.

Questions & Replies

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  1. LARavenscroft
    We were divided on this ~ DH & DD enjoyed it, but I thought the dry sherry was a little overpowering. Would make this again, but would sub chicken broth for a portion of the dry sherry. Made for 1~2~3 Hits.
  2. East Wind Goddess
    I looked and looked, and no amount was given for the tomato sauce! So I guessed: I added 1 14-oz can, and it seemed to work just fine. It made a nice stew, the herbs were prominent, and as with many stews, it was better the second day. I think this would make a great slow cooker dish as well. This dish is very similar to a Caribbean dish with pineapple: I'll definitely make it again and add 1/2 cup of pineapple chunks in the last cooking phase.



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