Black-Eyed Peas And Spareribs

• 1 small onion, sliced lengthwise
• 1 garlic clove, minced
• 2 tablespoons vegetable oil or 2 tablespoons canola oil
• 1 lb country-style boneless pork spareribs, cut into 3-inch pieces
• 1 teaspoon paprika
• 2 (15 ounce) cans black-eyed peas, drained
• 1 cup water
• 1/2 cup dry white wine
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup chopped green pepper
• 2 tablespoons packed brown sugar
• 2 teaspoons chili powder
• salt and pepper, to taste

1. Saute onion and garlic in oil in large, heavy skillet; add spareribs and brown; sprinkle with paprika; add beans, water and wine. Cover and simmer for 1 hour or until beans and ribs are tender.
2. Add tomatoes, green pepper, brown sugar, chili powder, and salt and pepper. Cover and cook gently for 20-30 minutes.

onion, garlic, vegetable oil, countrystyle, paprika, blackeyed peas, water, white wine, tomatoes, green pepper, brown sugar, chili powder, salt

Taken from www.food.com/recipe/black-eyed-peas-and-spareribs-404060 (may not work)