Country-style pork ribs braised with chipotle, roasted tomatoes & red peppers from All About Braising: The Art of Uncomplicated Cooking (page 367) by Molly Stevens

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Notes about this recipe

  • ashallen on April 06, 2022

    Due to an oven mishap, I braised this in the slow cooker for ~4 hours (until pork was very tender) instead of the oven. Despite that, and despite the fact that this isn't my favorite type of sauce, I still thought this was good. The sweet-spicy-tangy-vegetable flavors in the sauce were very nicely balanced. I'm sure this would have been even better in the oven since the slow cooker didn't give the sauce a chance to dry out or caramelize. I used two chipotles and was concerned the sauce was too spicy after tasting it before oven-cooking, but the long braise and fat-skimming afterwards mellowed it to a good level for our "delicate" tastebuds.

  • jenburkholder on September 26, 2021

    This was easy and very tasty. I used 3 chipotles which made it warm but not hot. Used a can of fire-roasted tomatoes. Followed the rest of the recipe, note that it took longer to really cook to tender than the recipe said. This would also be good using pork shoulder pieces or cubes.

  • foolcontrol on April 12, 2021

    I used four chipotles and it wasn't really spicy at all but the flavor was incredible.

  • chawkins on January 02, 2013

    Delicious but a tad too spicy. I used three large chipotle chiles plus bits, next time cut down the chipotle to the minimum asked for in the recipe which is two.

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