Tuesday, July 6, 2010

Country Tart Ribs with Salsa Verde

This is one of those recipes where exact quantities don't count and you can toss in a handful of this and a handful of that with great results.   No need to peel onions or garlic because you are ultimately going to fish them back out of the pot.  Easy is good and here's how the Country Tart does ribs:


Boneless Country-style Pork Ribs, 2-4 lbs, trimmed of excess fat
1-2 Green Bell Peppers, seeded and quartered
1 large onion, quartered
6 cloves garlic
1 tablespoon Old Bay® Seasoning
1 bunch of cilantro (plus more to serve)
1 1/2 cups water

1 - Sprinkle pork with seasoning.  If you don't have Old Bay like we do in the Chesapeake Bay region, some chili powder or even cumin and chili powder would be nice. 

2 - Place ingredients in slow cooker as shown above, beginning with pork. 

3 - Cover with remaining ingredients, place lid on and cook on low for 8-10 hours. 

4 - Serve with whole wheat tortillas, or sprouted grain tortillas (I love Ezekiel's Spouted Corn Tortillas), avocado, lots of fresh cilantro and salsa verde (click for recipe).   

1 comment:

  1. What a thoughtful posts. It was enough to get me to browse through your earlier posts. I'm really glad. You've created a great spot to visit and I'll definitely be back. I hope you have a great day.

    country cooking