Stuffed Piquante Peppers Save Print Recipe By: Alice Morrow Ingredients Assorted colors of…
PULLED PORK RIB STEW
4 slices hickory smoked bacon, chopped
1 Vidalia onion, chopped
3 T. minced garlic
3 T. tomato paste
1 T. smoked paprika
1 T. Creole seasoning
1 T. chili powder
1 T. vegetable oil
3 lbs. bone-in country-style pork ribs, trimmed of excess fat
¼ c. apple cider vinegar
3 T. molasses
1 (14-oz.) can diced fire-roasted tomatoes
4 c. chicken broth
1 (15-oz.) can great Northern beans, drained and rinsed
- Combine bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in food processor. Pulse to make a coarse paste.
- Heat vegetable oil in large Dutch oven over medium heat.
- Add bacon-spice paste and cook, stirring occasionally, until dark brown, about 5 minutes.
- Add ribs, turning to coat.
- Stir in vinegar and molasses, scraping up any browned bits from bottom of the pot.
- Stir in tomatoes, broth and 2 c. water. Bring to a simmer and cook, stirring once or twice, until ribs are tender, 2-2 ½ hours.
- Transfer ribs to cutting board and shred the meat. Discard bone and fat.
- Position pot halfway off burner and increase the heat to medium. The fat will migrate to the cooler side. With ladle skim off fat.
- Reposition pot over burner and add shredded pork and beans.
- Cook, stirring occasionally until heated through, about 10-12 minutes. Season to taste.