Texas Teriyaki Pork Stew
April 22, 2015
Categories: Pork, Ribs, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy more
"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 time."
- Serving Size: 1 (498.2 g)
- Calories 684.9
- Total Fat - 38.6 g
- Saturated Fat - 9.4 g
- Cholesterol - 179.3 mg
- Sodium - 1486 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 4.4 g
- Sugars - 16 g
- Protein - 49.9 g
- Calcium - 124.7 mg
- Iron - 4 mg
- Vitamin C - 12.6 mg
- Thiamin - 1 mg
Step by Step Method
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.
Tips & Variations
No special items needed.