The October/November issue of Cooking Club of America magazine has a section on crockpot dishes. Every one of them looked appealing to me. I only wish I had pork ribs here in the house so I could make and eat this right now. I guess I am also going to need to try and make polenta because this recipe suggests that the ribs get served over it.
4lb. pork spareribs
1 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
1/2 C. dry white wine or low sodium chicken broth
1 28oz. can tomato puree
3 red bell pepper, thinly sliced
1 tsp. dried oregano
Pat pork dry with paper towels; sprinkle with salt and pepper.
Heat oil in large skillet over medium high heat until hot. Cook pork in batches 6 to 8 minutes until browned, turning once. Place pork in a crockpot, discard excess drippings from skillet.
Bring wine or broth to a simmer in the same skillet over medium high heat. Simmer 1 minute, stirring to scrape up any browned bits from the bottom of the skillet. Add to crockpot, along with tomato puree, peppers and oregano.
Cook covered, on low for 7 to 9 hours or until pork is fork tender and pulls away from bones. Remove pork. Skim fat from sauce. Stir to blend sauce.
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