This is a keeper!!!!! I stayed very close to this recipe with only a few exceptions; double the wine to a full cup and reduce the water by a 1/2 cup in then first part, I pureed in the blender 2-14.5 oz cans diced tomatoes and 2-14.5 cans whole peeled tomatoes instead of canned puree, just my choice. Since I made mine in the slow cooker I let it cook at consistent temp of med/high, ( checking to make sure it wasn't popping or boiling hard ) and DID NOT add the additional 6 cups of water in the second part since it retained all the water it needed. In the last hour I tilted the lid to release the steam significantly ( you could even take it off if your slow cooker/crockpot is deep enough) so it would cook down to more of a sauce/gravy like consistency. I substituted boneless pork spare ribs as well. It was delicious!
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This is a keeper!!!!! I stayed very close to this recipe with only a few exceptions; double...