BeBa

Here’s what’s for dinner tonight (with bread and lima beans). Recipe adapted from this recipe at Southern Food on About.com – I really find a lot of good recipes there!

Looked like something yummy to do with the five pounds of bone-in country-style ribs I got on sale.

After typing this up, I realize this would be even simpler and even less mess if you skipped the dredging step. Just season the pork with a little salt and pepper before browning it. Mix all the other seasonings in with the tomatoes and pour over the browned pork to simmer.

I’ll try that next time and report back, because I suspect the trade-off in convenience is worth the tradeoff (if there is one!) in flavor.

This would also adapt well to the crockpot. If I make this in the crockpot, I wouldn’t add any additional water, and might even skip the diced tomatoes.

Spicy Skillet Country Ribs

Ingredients

2 pounds boneless country style ribs
1 tablespoon ground allspice
1 teaspoon ground ginger
Cayenne to taste
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt
1 teaspoon dried leaf thyme, crumbled
3 to 4 tablespoons brown sugar, divided
1 to 2 tablespoons vegetable oil
1 medium sweet onion, sliced
1-12 oz. can diced tomatoes, plus 1 can water

Directions

1. In large bowl, combine allspice, ginger, pepper, salt, thyme and 2 tablespoons of the brown sugar. Mix to combine well.

2. Dredge pork in the spice mixture (or shake together in a Ziploc bag); place in hot oil in one layer. Cook, turning frequently, until browned on all sides.

3. In same large bowl, mix together the remaining brown sugar, tomatoes, water and sliced onion. I also added a few tablespoons of Sweet Baby Ray’s BBQ sauce to the mix.

4. Pour mixture over the pork and simmer briskly for about 5 minutes, or until liquids are reduced by about 1/4 to 1/2.

5. Cover and cook for 1.5 hours, until pork is tender.

Serves 4-6.