Spareribs In Sauce Spuntature Al Sugo
Ingredients
1-1/2 pounds pork back ribs
1 Tbsp. olive oil
1/2 tsp. crushed red chili pepper
salt and freshly ground black pepper
1 C. chicken broth
19-oz. canned tomatoes
1 Tbsp. red wine vinegar
Cooking Instructions
Cut strip of ribs into 2 rib portions. In large nonstick skillet, heat oil over medium-high heat. Cook chili pepper for 30 seconds. Add ribs. Cook, turning, until browned on all sides. Season to taste with salt and pepper. Stir in broth, tomatoes, breaking them up with fork, and vinegar. Bring to boil. Reduce heat and cook, stirring occasionally, for 1 hour, or until meat is tender and no longer pink close to the bone. Sauce will be reduced by about a half. If it becomes drier during cooking, stir in a bit of water to maintain a sauce like consistency. Skim any visible fat from surface of sauce.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)