Mexican Ribs

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 8 ounces mexican chorizo sausage or 8 ounces other smoked sausage
• 1 clove garlic, minced
• 2 1/2 lbs lamb back ribs, cut into 6 serving pieces
• 1 (28 ounce) can tomatoes, chopped
• 3 fresh jalapeno peppers or 2 tablespoons canned jalapeno peppers, chopped
• 2 teaspoons oregano
• 2 medium zucchini, cut into 1/2 inch slices
• 1 small sweet green pepper, seeded and membrane removed,cut into bite size pieces
• 1 small sweet red pepper, seeded,membrane removed & cut into bite size pieces
• 1/3 cold water
• 3 tablespoons flour
• 1/2 cup canned sliced black olives
• 1/2 cup cheddar cheese, grated (or cheese of your own choice)
• 2 medium yellow onions, thinly sliced

Recipe

• 1 in a dutch oven, brown the chorizo, onions& garlic.
• 2 drain any fat and add the ribs with the sausage.
• 3 stir in the undrained tomatoes, jalapeno peppers and oregano.
• 4 simmer covered for about an hour (ribs should be tender).
• 5 add zucchini and the sweet peppers simmer covered for about 8 minutes.
• 6 transfer ribs,& veggies to a platter and keep warm (use a slotted spoon).
• 7 skim off any fat& pour the juices into a 2 cup measuring cup.
• 8 add enough water so the juices measure 2 cups.
• 9 return juices to the pan.
• 10 mix the flour with the 1/3 cup cold water then stir into the pan juices.
• 11 cook until thickened, stir in the olives and cook 1 minute more.
• 12 spoon gravy over the meat& sprinkle with cheese pass the remaining gravy.