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Liz's Spicy Ribs

Yield Makes 8 servings
Inspired by a succulent dish of pork ribs cooked San Salvadoran–style by a friend, Liz Patrick experimented and created her own mildly spicy version. There is plenty of sauce to spoon over rice.


  • 3 pounds country-style pork ribs, surface fat trimmed off
  • 1 tablespoon salad oil
  • 3 onions (6 oz. each), chopped
  • 1 bell pepper (1/2 lb.), stemmed, seeded, and chopped
  • 5 cloves garlic, pressed or minced
  • 1 can (15 oz.) diced tomatoes
  • 1 can (4 oz.) diced green chilies
  • 1 cup thick, chunky salsa
  • 1 teaspoon hot chili flakes
  • 1/2 teaspoon pepper
  • Salt

Nutrition Information

  • calories 223
  • caloriesfromfat 40 %
  • protein 20 g
  • fat 9.9 g
  • satfat 3 g
  • carbohydrate 13 g
  • fiber 2.1 g
  • sodium 560 mg
  • cholesterol 61 mg

How to Make It

  1. Wipe off pork with a damp cloth. Pour oil into a 2-inch-deep, 12-inch frying pan or a 5- to 6-quart pan and set over high heat. When oil is hot, fill pan with a single layer of pork and brown well on all sides, 8 to 10 minutes. Lift out pork as browned, place in a bowl, and add more meat to pan. When all the meat is browned and in the bowl, discard all but 1 tablespoon fat from pan.

  2. Add onions, bell pepper, and garlic to pan. Stir often until onions are lightly browned, about 8 minutes. Stir in tomatoes (including juices), green chilies, salsa, hot chili flakes, and pepper.

  3. Return pork and accumulated juices to pan, pushing meat down into sauce. Bring to a boil, then reduce heat to low, cover, and simmer until pork is tender when pierced, 1 1/2 to 2 hours, stirring occasionally. If sauce begins to stick, stir in a little water.

  4. With a slotted spoon, transfer pork to a wide bowl. Skim off and discard any fat from sauce. Pour sauce over meat. Add salt to taste.