1. 1. Dredge ribs in flour, salt and pepper. 2. 2. Brown in oil in a dutch oven. 3. 3. Remove ribs and sweat vegetables (diced into 1/4 inch cubes) in dutch oven, loosening any browned bits left from the ribs. 4. 4. Add diced tomatoes and cook on medium high for 5 minutes, stirring regularly. 5. 5. Stir in sherry (any kind you like, but remember if you wouldn't drink it don't cook with it!). 6. 6. Add ribs back, toss in the liquid, cover and cook on stove top at medium low or bake covered at 350 for 1.5 - 2 hours (until meat is falling off the bone). 7. 7. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
