6-8 country style pork ribs (I used boneless)
Salt and pepper (to taste)
3 tbsp olive oil
2 tbsp tomato paste
1 red bell pepper (cut into strips)
1 green bell pepper (cut into strips
1 small yellow onion (cut into strips)
4 garlic cloves (minced)
1 and 1/4 cup of red wine (you could also sub beef broth)

Heat a skillet on high heat and add olive oil.
Liberally salt and pepper the pork and once the skillet is hot, add the pork to the pan and sear on each side for about 2 minutes. (The pork won’t be cooked in the
middle…that’s ok)
Remove the pork and set aside on a plate.
Lower the skillet heat to medium.
Add the tomato paste to the skillet and cook for about 30 seconds.
Add in the peppers and onions and cook for about 5 minutes or until they’re starting to turn translucent.
Add in the garlic and cook for 2 more minutes.
Add in the red wine and bring to a boil for 3 minutes.
Reduce the heat to medium-low and add the pork back into the pan nestling it into the sauce.
Cook for about 15 minutes, turning half way through.