Mexican Country Ribs

• spices
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon dried oregano (preferably Mexican)
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried chipotle powder
• pork
• 3 tablespoons extra virgin olive oil, divided
• 3 lbs country-style boneless pork ribs
• 2 large onions, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 orange bell pepper, coarsely chopped
• 3 large garlic cloves (minced)
• 1 (28 ounce) can diced fire-roasted tomatoes
• 2 tablespoons masa harina (or all-purpose flour)
• 3 tablespoons water

1. 1. Heat oven to 325u0b0F Combine all spice mixture ingredients in small bowl. Heat Dutch Oven over medium-high heat until hot. Add 1 tablespoons of the oil; heat until hot. Cook pork, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. Place pork in a large bowl. Sprinkle with 1/4 cup of the spice mixture; toss to coat.
2. 2. Add remaining 1 tbsp oil to Dutch Oven. Cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. Add bell peppers; cook and stir for 2 minutes, until slightly soft. Add garlic; cook and stir for 1 minute. Stir in remaining spice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring to boil; cover.
3. 3. Bake 1 hour 15 minutes to 1 hour 30 minutes or until pork is fork tender.
4. 4. Place masa harina in small cup; stir in water until smooth. Stir into pork mixture; bring to a boil over high heat. Boil 2-4 minutes or until slightly thickened, stirring frequently.

ground cumin, chili powder, paprika, oregano, garlic, salt, pepper, chipotle powder, pork, extra virgin olive oil, countrystyle, onions, green bell pepper, orange bell pepper, garlic, tomatoes, harina, water

Taken from www.food.com/recipe/mexican-country-ribs-480448 (may not work)