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1
Preheat oven to 300 degrees F or preheat a grill over high heat.
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2
Rub the peppers with canola oil, put them on a baking sheet and roast them in the oven until golden brown, about 45 minutes to 1 hour.
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3
They can also be grilled until blackened all over.
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4
Remove the peppers to a bowl and cover the bowl.
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5
Let rest until cool enough to handle, then remove the skin and seeds and dice.
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6
Do not rinse.
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7
Put a Dutch oven on the stove top over high heat, coat with some canola oil and add the capicola.
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8
Saute for 3 to 5 minutes.
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9
Season the ribs with salt and pepper and add them to the pot with 3 tablespoons of oil.
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10
Brown well on all sides, then remove them to a plate.
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11
Add the onions and saute until they are starting to caramelize, then add the garlic and cook for 1 minute more.
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12
Stir in the capers and caper juice.
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13
Mix to combine and allow the mixture to caramelize a bit more.
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14
Deglaze with the white wine.
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15
Stir in the agave, chicken stock and red wine vinegar.
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16
Bring to a boil, then add the seared ribs along with the diced peppers.
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17
Cover and bake for 2 hours, stirring occasionally.
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18
Remove the pork from the oven to a serving platter and serve with the sauce.
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19
Guy's tip: you can uncover 3/4 of the way through to allow the sauce to reduce for serving.
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20
Another alternative is to remove the Dutch oven from the oven, put the pork onto a serving platter and simmer the sauce over high heat to reduce for about 5 to 10 minutes before serving.
