"kilikini" > wrote in message
...
> Dimitri wrote:
>> "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
>
> No, and I should have. The skin is the largest problem with the recipe,
> Dimitri. Hubby is orgasmic over it all, but the skin on the peppers is
> tough. I should have thought of that, darn it.
>
> kili

I can see why he liked it - it looks really great.

Dimitri