Wednesday, March 7, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

We call this recipe 7 O’Clock Pork Ribs because you put them in at 7:00 in the morning, and they’re done at 7:00 in the evening. You can cook these ribs for 12 to 14 hours and they come out fork tender. Bones just slip right out.


Courtesy of Chef Jeff Calley, © 2012


2 baby back pork ribs, about a pound each, rinsed and dried
Salt and Pepper
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeno, diced
3 tablespoons chili powder
1 cup olive oil
1 large onion, diced
1 large can tomato sauce
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon a liquid smoke flavor


Preheat oven to 400 degrees, reduce to 250 degrees as you put the ribs into the oven.

After rinsing and drying the ribs, place them in a baking dish or pan with sides, large enough to contain them. Sprinkle them liberally with salt and pepper. Combine all the remaining ingredients in a large mixing bowl. Pour the mixture on top of the ribs and cover the dish with tin foil. Put the ribs in your oven reduced to 250 degrees and leave them alone for the next 10 to 12 hours. They will fall apart, fork tender.

1 comment:

  1. This dish really looks appetizing... Just like Gourmandia, this site also provides good recipes... A real dish with a kick!