TEXAS TERIYAKI PORK STEW
Marinating and long slow cooking turn simple country ribs into something special. This may be served as a stew, or with pasta, rice or potatoes. Times do not include marinating. Note: Thanks to East Wind Goddess for pointing out that one ingredient wasn't listed. It is fixed now.
Provided by Chocolatl
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Combine barbecue sauce, teriyaki sauce, mustard, Asian Chili Garlic Sauce, and 1/2 cup dry sherry in a large bowl.
- Add pork ribs and mix well.
- Cover and refrigerate at least 8 hours or overnight.
- Drain meat, reserving marinade.
- Place marinade in a large, heavy pot over medium high heat and bring to a boil.
- Add tomato sauce, reduce heat to low, and simmer.
- Heat oil in large skillet.
- Brown meat on both sides, sprinkling brown sugar over meat while it is browning.
- Remove meat and add to sauce.
- In same skillet, melt butter and add mushrooms and onion.
- Cook until onion begins to soften and become translucent.
- Remove and add to meat and sauce.
- Add smoked paprika, savory, thyme, garlic, ginger, stock and remaining 1/4 cup sherry to pot.
- Stir well, cover, and simmer for 3 hours.
- Check pot every 30 minutes, skim excess fat, and stir well.
- Remove meat from pot.
- Remove bones and discard.
- Return meat to pot, add bell pepper, and simmer for an additional 30 minutes.
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