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“You will want crusty rolls with this dish to sop up the gravy. Try Mexican Bolillos Mexican Bolillos, Crusty Oval Rolls. They are perfect. Serve with a side salad and maybe some rice.”
1hr 45mins

Ingredients Nutrition

  • 8 ounces mexican chorizo sausage or 8 ounces other smoked sausage
  • 1 clove garlic, minced
  • 2 12 lbs pork back ribs, cut into 6 serving pieces
  • 1 (28 ounce) can tomatoes, chopped
  • 3 fresh jalapeno peppers or 2 tablespoons canned jalapeno peppers, chopped
  • 2 teaspoons oregano
  • 2 medium zucchini, cut into 1/2 inch slices
  • 1 small sweet green pepper, seeded and membrane removed,cut into bite size pieces
  • 1 small sweet red pepper, seeded,membrane removed & cut into bite size pieces
  • 13 cold water
  • 3 tablespoons flour
  • 12 cup canned sliced black olives
  • 12 cup cheddar cheese, grated (or cheese of your own choice)
  • 2 medium yellow onions, thinly sliced


  1. In a Dutch oven, brown the chorizo, onions& garlic.
  2. Drain any fat and add the ribs with the sausage.
  3. Stir in the undrained tomatoes, jalapeno peppers and oregano.
  4. Simmer covered for about an hour (ribs should be tender).
  5. Add zucchini and the sweet peppers simmer covered for about 8 minutes.
  6. Transfer ribs,& veggies to a platter and keep warm (use a slotted spoon).
  7. Skim off any fat& pour the juices into a 2 cup measuring cup.
  8. Add enough water so the juices measure 2 cups.
  9. Return juices to the pan.
  10. Mix the flour with the 1/3 cup cold water then stir into the pan juices.
  11. Cook until thickened, stir in the olives and cook 1 minute more.
  12. Spoon gravy over the meat& sprinkle with cheese Pass the remaining gravy.

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