How to make it

  • Trim excess fat from pork.
  • Heat oil and garlic in heavy skillet. Add pork. Brown quickly over high heat.
  • Reduce heat to low. Pour vinegar over. Simmer 20 minutes until meat is cooked through.
  • Remove ribs from pan. Keep warm.
  • Add the mustard and beef broth in pan. Bring to a boil, stirring with a whisk until mixture is boiled down to 4 tablespoons.
  • Add the peppers, cream and sherry, if used. Boil until smooth and reduced to the consistency of a thin sauce.
  • Return meat to the sauce. Cook until heated through. Lift ribs onto serving platter. Pour sauce over.
  • Sprinkle with the chopped parsley.

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    oh i love tender baby back ribs thank you
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