"kilikini" > wrote in message
...
> sarah gray wrote:
>> "kilikini" > wrote in

<snip>

>>> Braised country style pork ribs, pulled and stuffed into pablano
>>> peppers and then cooked in the braising juice. Topped with cheese.
>>> Pseudo Mexican fare.
>>
>> Again, marry me?
>>
>> (Or at least give me something akin to a recipe here :>)
>>
>> Saerah
>
> I'm kinda wingin' this one, because I've never stuffed a pepper with
> braised pork, but here's the breakdown on the braising liquid:
>
> 1/4 cup chopped onion
> 1/2 cup chopped celery
> 1 cup ketchup
> 1/2 cup water
> 1/4 cup lemon juice
> 2 tbsp. brown sugar
> 2 tbsp. Worcestershire sauce
> 2 tbsp. vinegar
> 1 tbsp. mustard
> 1/2 tsp. salt
> 1/4 tsp. pepper
>
> The Country style ribs we picked up are basically a cut up pork butt, so
> they do pull when they get tender. I've got them in the oven at 275
> degrees. I'm only going to keep them in the oven for about 2 hours, pull
> the meat, nix the bone (obviously) and then stuff the peppers. I'll put
> everything back in the oven (including the sauce), for about 45 minutes.
>
> It's an experiment. We'll see.
>
> kili


Did you char and peel the poblanos first?

Dimitri