Texas Teriyaki Pork Stew

Submitted by Chocolatl

"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."

 

• Ready In: 4hrs 10mins
• Ingredients: 19
• Serves: 6-8

ingredients

• 1⁄3 cup barbecue sauce
• 1⁄4 cup teriyaki sauce
• 1 tablespoon spicy brown mustard
• 3⁄4 tablespoon chili-garlic sauce, asian style
• 3⁄4 cup dry sherry, divided
• 1 (14 ounce) can tomato sauce
• 3 lbs country-style pork ribs
• 1 teaspoon oil
• 1 tablespoon brown sugar
• 2 tablespoons butter
• 8 ounces white button mushrooms, halved if large
• 1 medium yellow onion, chopped
• 1 1⁄2 teaspoons smoked paprika
• 1 1⁄2 teaspoons ground savory
• 1 1⁄4 teaspoons thyme
• 1 tablespoon roasted garlic, chopped
• 1⁄4 teaspoon ground ginger
• 1⁄2 cup beef stock
• 1 medium red bell pepper, chopped

directions

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

Reviews

[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.

 

[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.