Pork Ribs With Garlic, Chili Peppers And Tomatoes

• 1/4 cup extra virgin olive oil
• 4 pounds country-style or baby back ribs
• Sea Salt and freshly ground black pepper
• 8 cloves garlic, smashed and peeled
• 2 24-ounce jars or cans tomato puree
• 1/2 cup pickled chili peppers

1. Preheat oven to 325 Fahrenheit.
2. Place a large plate near the stove to use during cooking.
3. Heat a large roasting pan on top of the stove over medium heat.
4. Add the olive oil and let heat for one minute.
5. Meanwhile, season the ribs with salt and pepper.
6. Add the ribs to the pan and brown on all sides, approximately 8 to 10 minutes.
7. Add the garlic and brown for a minute or two.
8. Remove the ribs and garlic from the pan and transfer to a large plate for a moment.
9. Drain excess fat from the pan before returning the ribs and garlic to the pan.
10. Add the tomato sauce, tomato puree and enough water to just cover the ribs.
11. Transfer to the oven and braise until the meat is tender, approximately 2 1/2 hours.
12. Add the chili peppers and cook for an additional 30 minutes.
13. Meanwhile, warm a platter for serving.
14. Transfer the ribs to the warmed platter.
15. Ladle the sauce and chili peppers over the ribs and serve.
16. The ribs can be refrigerated for up to 3 days.
17. Reheat before serving.

extra virgin olive oil, countrystyle, salt, garlic, tomato puree, pickled chili peppers

Taken from www.foodrepublic.com/recipes/pork-ribs-with-garlic-chili-peppers-and-tomatoes-recipe/ (may not work)