Spicy V8 braised pork and peppers
By
Irisa Raina 9
@Irisa
1
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.
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.
Ingredients
- 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
- 1Mix the salt, sugar and pepper with the flour, dredge the ribs and shake off the excess.
- 2In 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.
- 3Let 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.
- 4Mix the V8 with the pumpkin broth and put it in the pan.
- 5Add the onion and mix into the V8 pumpkin broth.
- 6Put the ribs back in the pan, spoon the juice over the tops and cover.
At this point add the sweet peppers to the pot. - 7Bring this to a boil, and then you can simmer this on the stove top or you can put into the oven.
- 8If you choose to bake it, do it low and slow, at 300/325 degrees for about 3+ hours till they are fall apart tender.
- 9Remove 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.
- 10Spoon the sauce over the tops of the ribs.
