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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe comes from my mother-in-law, but my husbandwho has a knack for spicy creationsperfected the flavor. When we invite friends for dinner, they ask if this is on the menu! Ingredients:
2-1/2 to 3 pounds boneless country-style pork ribs |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (14-1/2 ounces each) chicken broth |
1 jar (16 ounces) salsa |
1 can (4 ounces) chopped green chilies |
2 to 3 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon ground coriander, optional |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons cornstarch |
1/4 cup cold water |
hot cooked rice |
shredded cheddar or monterey jack cheese, optional |
sour cream and guacamole, optional |
Directions:
1. Place ribs in a deep roasting pan. Cover and bake at 450° for 30 minutes; drain. Reduce temperature to 350° and bake, uncovered, 45 minutes longer; drain. Allow to cool; cut meat into 1-in. cubes and return to pan. Combine tomatoes, broth, salsa, chilies and seasonings; pour over ribs. Cover and bake for 2 hours.
2. Combine cornstarch in water until smooth; stir into rib mixture. Bake, uncovered, 15 minutes longer. Serve over rice. Top with cheese, sour cream and guacamole if desired. Yield: 8 servings.
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