Texas Teriyaki Pork Stew

• 1/3 cup barbecue sauce
• 1/4 cup teriyaki sauce
• 1 tablespoon spicy brown mustard
• 3/4 tablespoon chili-garlic sauce, asian style
• 3/4 cup dry sherry, divided
• 1 (14 ounce) can tomato sauce
• 3 lbs country-style pork ribs
• 1 teaspoon oil
• 1 tablespoon brown sugar
• 2 tablespoons butter
• 8 ounces white button mushrooms, halved if large
• 1 medium yellow onion, chopped
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons ground savory
• 1 1/4 teaspoons thyme
• 1 tablespoon roasted garlic, chopped
• 1/4 teaspoon ground ginger
• 1/2 cup beef stock
• 1 medium red bell pepper, chopped

1. Combine barbecue sauce, teriyaki sauce, mustard, Asian Chili Garlic Sauce, and 1/2 cup dry sherry in a large bowl.
2. Add pork ribs and mix well.
3. Cover and refrigerate at least 8 hours or overnight.
4. Drain meat, reserving marinade.
5. Place marinade in a large, heavy pot over medium high heat and bring to a boil.
6. Add tomato sauce, reduce heat to low, and simmer.
7. Heat oil in large skillet.
8. Brown meat on both sides, sprinkling brown sugar over meat while it is browning.
9. Remove meat and add to sauce.
10. In same skillet, melt butter and add mushrooms and onion.
11. Cook until onion begins to soften and become translucent.
12. Remove and add to meat and sauce.
13. Add smoked paprika, savory, thyme, garlic, ginger, stock and remaining 1/4 cup sherry to pot.
14. Stir well, cover, and simmer for 3 hours.
15. Check pot every 30 minutes, skim excess fat, and stir well.
16. Remove meat from pot.
17. Remove bones and discard.
18. Return meat to pot, add bell pepper, and simmer for an additional 30 minutes.

barbecue sauce, teriyaki sauce, brown mustard, chiligarlic sauce, dry sherry, tomato sauce, countrystyle pork ribs, oil, brown sugar, butter, white button mushrooms, yellow onion, paprika, ground savory, thyme, garlic, ground ginger, beef stock, red bell pepper

Taken from www.food.com/recipe/texas-teriyaki-pork-stew-413624 (may not work)