Slow Braised Lentils With Country Ribs And Vidalia Onions

1. 1

   In Dutch oven or large cast iron braiser, heat canola oil until it ripples. Add pork ribs and brown for 4 minutes on all sides. Remove and reserve.

2. 2

   Add Vidalias and saute until edges a slightly browned. Add lentils, tomato paste and saute until everything is coated evenly and tomato paste starts to brown.

3. 3

   Add water, V-8, brown sugar, mustard, salt and chili. Stir and add pork, nestling it in amongst the lentils.

4. 4

   Cover and bake on 300F for at least 3 hours.

5. 5

   Uncover and check the liquid level and if the ribs are pulling away from the bones. Taste a forkful of lentils for doneness. They should be firm and not mushy but easily chew when you bite into them.

6. 6

   If the lentil are near done, continue baking (uncovered) until all the liquid has evaporated and small bubbles appear around the edges (usually 20 minutes more). The lentils will continue to soak up liquid as they cool and if you make them the day before they will be perfect.

7. 7

   With 2 forks, pull the pork into shreds, throw away the bones and add pork back into the lentils.

8. 8

   Adjust seasonings, and can add hot sauce if desired.

9. 9

   Saute ribs in oil until browned, add onions and continue to saute until onions are soft. Add water ti deglaze the pan.

10. 10

    Add all the other ingredients plus ribs and onions to slow cooker.

11. 11

    Set on low for 8 hours.

No additional tips available.