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spicy v8 braised pork and peppers

Recipe by
Irisa Raina 9
New Iberia, LA

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.

method Stove Top

Ingredients For spicy v8 braised pork and peppers

  • 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

How To Make spicy v8 braised pork and peppers

  • 1
    Mix the salt, sugar and pepper with the flour, dredge the ribs and shake off the excess.
  • 2
    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.
  • 3
    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.
  • 4
    Mix the V8 with the pumpkin broth and put it in the pan.
  • 5
    Add the onion and mix into the V8 pumpkin broth.
  • 6
    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.
  • 7
    Bring this to a boil, and then you can simmer this on the stove top or you can put into the oven.
  • 8
    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.
  • 9
    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.
  • 10
    Spoon the sauce over the tops of the ribs.

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