Spicy V8 braised pork and peppers

Irisa Raina 9


This could also be done in a crock pot, if you prefer.
I had the juice that I drained from a can of pumpkin pie mix so I used that, if you don’t have any just use chicken stock.
I served this with fluffy rice, but you could serve this with mashed potatoes or pasta.
I am fortunate that I can get great fresh vegetables’ all year long, and when I do I clean them and prep them and put them in the freezer. When I need them they are ready to go.
Please excuse the plating job, the ol' hands were acting up today, and by the time I got done cooking dinner, I just wanted to get it on the plate.

pinch tips: How to Chill a Drink in 2 Minutes




Stove Top


4 to 5 pieces of boneless country ribs
¾ cup pioneer buttermilk baking mix { or bisquick }
2 teaspoon coarse kosher salt
1 teaspoon fresh ground pepper
3 teaspoons turbinado sugar
peppered oil { recipe on jap } or you can use corn oil
6 – 5.5 ounce cans of spicy v8
almost of 1 cup of juice strained from *canned pumpkin pie filling { optional }
1 medium yellow onion { minced fine }
½ each of a gold, red and orange sweet pepper sliced

Directions Step-By-Step

Mix the salt, sugar and pepper with the flour, dredge the ribs and shake off the excess.
In a large { oven safe } sautéing pan, put the peppered oil in and get it hot. Brown the country ribs quickly on all sides and remove.
Let the oil cool completely and then discard it, being careful not to lose all those beautiful browned bits on the bottom they equal tons of flavor.
Mix the V8 with the pumpkin broth and put it in the pan.
Add the onion and mix into the V8 pumpkin broth.
Put the ribs back in the pan, spoon the juice over the tops and cover.
At this point add the sweet peppers to the pot.
Bring this to a boil, and then you can simmer this on the stove top or you can put into the oven.
If you choose to bake it, do it low and slow, at 300/325 degrees for about 3+ hours till they are fall apart tender.
Remove the ribs and peppers from the liquid and reduce the liquid on the stove top till it is thickened somewhat or leave it just as it is.
Spoon the sauce over the tops of the ribs.

About this Recipe

Main Ingredient: Pork
Regional Style: American