Jo, yum! Umpa and I have pork in our sauce all the time and have for years....delish. Here's what I do;
2 pounds country style pork ribs, bone in
2 cups low sugar pasta sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil- I like extra virgin
salt and pepper
1- Trim the excess fat off the ribs but keep the marbling in place
2- Salt and pepper both sides of the ribs
3- Heat the olive oil up over medium heat and sear all sides of the ribs well
4- mix the seasonings into the sauce and pour over the ribs
5- Cover the skillet and reduce the heat to low
6- Simmer the ribs in the sauce for about an hour or until fork tender
7- Serve over Shirataki or Miracle noodles
The pork becomes "sweet" as it cooks, it's really an amazing transformation. I use the ribs vs loin cuts because the meat becomes very tender but not dry. You can substitute hot salsa for the pasta sauce remembering to eliminate the spices for a great southwestern dish. When I cook the ribs in salsa I serve them over caulirice (photo attached). Remember the carbs are in the sauce so measure out a portion for accurate counts.
