Braised Pork Ribs

Braising Liquid

5 Vine Ripened Tomatoes (quartered)
1/2 sweet onion (quartered)
1 shallot (julienned)
1 red bell pepper (julienned)
kosher salt,fresh cracked pepper
4 cloves garlic (slivered)
1/3 cup Heavy Cream
Handful of Italian Flat Leaf Parsley (fine chop)

Combine everything but the heavy cream and parsley in a large saucepan and cover with water, just above all of the ingredients. Cover the pot. Cook on med-high for about 45 minutes (or until everything begins to fall apart and combine.)Let cool, and then puree in a blender (or puree now if you have a stick blender.) Move to a saute pan without curved walls, often called a frying pan, and reduce heat to simmer. Add cream and parsley.

Salt and Pepper the boneless pork ribs. Bring a saute pan with a small amount of oil up to high heat. Once hot, brown the ribs on both sides to create a crust on the outside. Move the ribs into the braising liquid, and turn the heat up to meduim- medium low and finish cooking the ribs. Flipping them to make sure the liquid is cooking through.