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1
Place a large deep skillet with a lid over medium-high heat and add the ribs.
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2
Cook, turning as necessary and sprinkling with salt and pepper, until they are well browned, at least 10 minutes.
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3
Transfer to a plate.
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4
Preheat the oven to 350 F. Turn the heat under the pan to medium and add the garlic, onion, oregano, more salt and pepper, and pimenton.
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5
Cook, stirring occasionally, until the onion is well softened, about 10 minutes.
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6
Add the tomatoes and vinegar and cook, stirring occasionally, until the tomatoes begin to soften, 5 to 10 minutes.
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7
Add the ribs, cover, and put the pan in the oven.
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8
Cook until the ribs are tender and just about falling from the bone, an hour or more.
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9
Serve immediately or cover and refrigerate for up to 2 days; reheat gently before serving.
