35 minutes
Serves 5
Ingredients:
3 pounds baby back pork ribs
2 Tbsp. canola oil
1 tsp. garlic salt
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. black pepper
1 14.5 oz. can diced tomatoes (We like Rotel.)
1 1/2 cups diced fresh zucchini
Refried Beans
2 Tbsp. coconut oil
2 15.5 oz. cans pinto beans
1 tsp. sea salt
2 Tbsp. milk
15 corn tortillas, warmed
Make Dinner:
Using a sharp knife, cut ribs into individual riblets by slicing the meat between each bone. Heat canola oil in a large dutch oven over medium high heat. Season ribs with garlic salt, onion powder, oregano and black pepper. Add to oil and brown for 15 minutes, stirring frequently. Add diced tomatoes. (Chef's Note: Do not drain tomatoes. The liquid will form a sauce for the ribs.)Reduce heat to medium and simmer for 8-10 minutes, stirring periodically. Add zucchini and simmer another 6-8 minutes.
While pork is cooking, heat 2 Tbsp. coconut oil in large skillet over medium high heat. Drain liquid from pinto beans. Add beans and sea salt to hot oil. Simmer for 5 minutes until heated through. Add milk and reduce heat to medium low. Using an immersion blender, blend beans until creamy and smooth. If beans become too thick, add another 1 Tbsp. milk to thin.
Serve short ribs with refried beans and warm corn tortillas.