Rich with the flavors of Spain, these ribs have an incredible savory depth. They take very little time to set up, and the slow cooker will do its thing while you go out and shop for a nice bottle of wine or two, a few cheeses and fruits, etc.
When you return, your home will be filled with the dizzying fragrance of the wonderful meal to come!
If you can’t find Hollywood ribs, any lean thick-cut pork rib, such as Country Style ribs, will do just fine.
Here’s how to make the Sherry-Braised Hollywood Pork Rib Sandwiches With Raisins and Olives:
1 cup dry sherry
2 Tbsp balsamic vinegar
1/2 cup water
3 Tbsp olive oil, divided
6 lbs Hollywood ribs, cut up
1 – 8 oz jar green Spanish olives, with juice
Juice of one orange, plus 1 Tbsp of orange zest
1/2 cup raisins
2 large garlic cloves, minced
3 Tbsp paprika
1 tsp coarse-ground black pepper
2 cups water
In a saucepan over medium heat, bring the sherry, balsamic vinegar, and 1/2 cup water to a simmer. Allow to cook for 5 minutes to evaporate the alcohol. Pour into slow cooker and set on High.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sear the ribs in batches, browning the meat on both sides (add additional olive oil when needed), and place in slow cooker.
Add the olives, orange juice & zest, raisins, garlic, paprika, and black pepper to the slow cooker. Pour in the additional water; cover and let cook 3 1/2 hours. Stir well, taste for salt, and add some if needed.
Cover and cook for an additional 1 hour until meat is very tender. Turn off heat and allow ribs to stay in the pot for at least 30 minutes. Remove the meat, discard the bones, and shred meat into chunks. Spoon the excess oil from the top of the sauce, check for any remaining bones/gristle, and return the meat to the sauce until ready to serve.
Serve on hearty rolls, topped with finely-shredded cabbage dressed with oil and vinegar.
Makes 6 – 8 sandwiches.
Please join us tomorrow to read our newest Fish for Friday Recipe of the Week.
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