Liz's Spicy Ribs

Ingredients

• 0.5 lb bell pepper stemmed seeded chopped
• 15 oz canned tomatoes diced canned
• 1 teaspoon chili flakes hot
• 5 cloves garlic minced pressed
• 4 oz chilies diced green canned
• 18 oz onions chopped
• 0.5 teaspoon pepper 
• 3 pounds pork ribs country-style fat trimmed
• 1 tablespoon salad oil 
• 1 cup chunky salsa thick
• 8 servings salt 

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Wipe off pork with a damp cloth.
2. 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.
3. 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.
4. 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.
5. With a slotted spoon, transfer pork to a wide bowl. Skim off and discard any fat from sauce.
6. Pour sauce over meat.
7. Add salt to taste.