Mexican Ribs
Ingredients
- 8 ounces mexican chorizo sausage or 8 ounces other smoked sausage
- 1 clove garlic, minced ⓘ
- 2 1/2 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
- 1/3 cold water ⓘ
- 3 tablespoons flour ⓘ
- 1/2 cup canned sliced black olives ⓘ
- 1/2 cup cheddar cheese, grated (or cheese of your own choice) ⓘ
- 2 medium yellow onions, thinly sliced ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
430
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).