Stewed Tomato Ribs
This is a delicious, fall-off-the-bone recipe with an authentic Asian flair.
Specially created by my mother for my son, the ribs are infused with the taste of sweet tomatoes and onions. It is a hit every time, and the kiddos always finish everything! Serve it over rice and with a side of vegetables.
1 onion, cut in 1 inch chunks
2 large tomatoes, cut into chunks
1 lb of baby carrots (optional)
3 lbs of ribs (we prefer baby back)
4 tbsp of soy sauce substitute or gluten-free soy sauce
2 tbsp of sunflower seed oil
3 cloves garlic
2 tbsp cooking wine
1 cup water + 3 tbsp of soy sauce substitute / gluten-free soy sauce
1 tsp brown sugar
Marinate the ribs in the soy sauce
Put 2 tbsp oil in the frying pan, and cook the onions on medium heat
Add the ribs and brown them
Add the two large cut tomatoes, garlic, cooking wine, water + 3 tbsp soy sauce substitute, and sugar
Cook on medium heat for one hour; reduce heat to low if necessary
Optional: Add the carrots; if the carrots are not covered by liquid, add a little bit more water. Cook until carrots and meat are soft (~another hour).
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