Shelly's Recipe

Pork Ribs Pizzaiola

Category: Ribs

4 lb. pork spareribs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup dry white wine or lower-sodium chicken broth
1 (28-oz.) can tomato puree
3 red bell peppers, thinly sliced
1 teaspoon dried oregano

1. Pat pork dry with paper towels; sprinkle with salt and pepper.

2. Heat oil in large skillet over medium-high heat until hot. Cook pork in batches 6 to 8 minutes or until browned, turning once. Place pork in 5- to 6-quart slow cooker; discard excess drippings from skillet.

3. Bring wine to a simmer in same skillet over medium-high heat. Simmer 1 minute, stirring to scrape up any browned bits from bottom of skillet. Add to slow cooker, along with tomato puree, peppers and oregano.

4. Cook, covered, on low 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. (Most of the bell peppers will melt into sauce as you stir, so save a few for garnish, if desired.) Serve sauce over pork.

4 servings