Braised Ribs (roast) with Spicy Adobo

The other week Jason (who LOVES spicy food) made some pimenton. So now we have a 32 oz. jar of pimenton and I was wondering how in the world we were going to use it all. I looked and saw this recipe.



Braised Ribs with Spicy Adobo
(Caribbean)


Makes: 4 servings
Time: At least 1 1/2 hours


3-4 pounds spareribs, more or less, separated into individual ribs (I used a roast)
Salt and black pepper to taste
1 tablespoon minced garlic
1 medium onion, peeled and quartered (I chopped it since Jason like it that way)
2 teaspoons fresh oregano or marjoram leaves
1 tablespoon pimenton
2 cups chopped tomatoes with their liquid (canned are fine)
1 tablespoon wine vinegar

1. Place a large deep skillet with a lid over medium-high heat and add the ribs, (roast). Cook, turning as necessary and sprinkling with salt and pepper, until they are well browned, at least 10 minutes. Transfer to a plate.


2. Preheat the oven to 350 degrees F. Turn the heat under the pan to medium and add garlic, onion, oregano, more salt and pepper, and pimenton. Cook, stirring occasionally, until the onion is well softened, about 10 minutes. Add the tomatoes and vinegar and cook, stirring occasionally, until the tomatoes begin to soften, 5 to 10 minutes. Add the ribs, cover, and put the pan in the oven.

3. Cook until the ribs are tender and just about falling from the bone, an hour or more. Serve immediately or cover and refrigerate for up to 2 days; reheat gently before serving.