Little did we know when we purchased this property, we got 10 acres of little cactus because it had been shredded. Late this afternoon I decided it would be good to continue my life’s work of digging it up. Well, not really “good,” it’s just because it rained and the ground is a lot easier to dig. I’ve managed to clear about 6 acres since 2008. It’s not quite as overwhelming as it once was. That endeavor kind of threw my cooking schedule off so I’m thinking a slow cooker meal would be good.
Country Style Pork Ribs (with beans)
If you have leftovers, click here for the enchilada recipe!
- 2 TBSP canola oil
- 2 lbs country style pork ribs
- 2 cups picante sauce
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp granulated garlic powder
- 1 tsp granulated onion powder
- 2 cloves garlic, chopped
- 1 large bell pepper, cleaned and chopped
- 1 cup chicken broth
- 1 cup dry red wine
- 1 can (15–19 oz) maya coba, pinto, or cannellini beans, drained and rinsed
- 1/2 cup chopped cilantro
- In a skillet, heat oil over medium-high heat. Add ribs and brown on all sides. Transfer to a slow cooker.
- Add the rest of the ingredients, cover, and cook on high for 3-4 hours until pork is tender.