Directions:
- Preheat oven to 325°F.
- Season ribs with salt and pepper.
- Heat a large roasting pan on top of stove over medium heat.
- Add olive oil and heat for 1 minute.
- Add ribs to pan and brown on all sides, 8 to 10 minutes.
- Add garlic and brown for 1 minute more.
- Remove the ribs and garlic from pan and transfer to a large plate.
- Drain excess fat from pan, return ribs and garlic to pan.
- Add tomato puree and enough water to cover ribs.
- Transfer to oven and braise until the meat is tender, about 2 1/2 hours.
- Add chilies and cook for 30 minutes.
- Transfer ribs to platter, ladle sauce and chilies over ribs and serve.
- Ribs can be refrigerated in the sauce for up to 3 days. Reheat before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 814.56 Kcal (3410 kJ) | ||
| Calories from fat | 382.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.47g | 65% | |
|---|---|---|---|
| Cholesterol | 335.59mg | 112% | |
| Sodium | 311.89mg | 13% | |
| Potassium | 1802.51mg | 38% | |
| Total Carbs | 12.08g | 4% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 97.26g | 195% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 6mg | 34% | |
| Calcium | 170mg | 17% | |
| Amount Per 100 g | |||
| Calories | 162.18 Kcal (679 kJ) | ||
| Calories from fat | 76.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 65% | |
|---|---|---|---|
| Cholesterol | 66.82mg | 112% | |
| Sodium | 62.1mg | 13% | |
| Potassium | 358.89mg | 38% | |
| Total Carbs | 2.41g | 4% | |
| Sugars | 0.18g | 4% | |
| Dietary Fiber | 0.77g | 15% | |
| Protein | 19.36g | 195% | |
| Vitamin C | 0.7mg | 6% | |
| Iron | 1.2mg | 34% | |
| Calcium | 33.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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