Preparation:
Cut strip of ribs into 2 rib portions. In large nonstick skillet, heat oil over medium-high heat. Cook chili pepper for 30 seconds. Add ribs. Cook, turning, until browned on all sides. Season to taste with salt and pepper. Stir in broth, tomatoes, breaking them up with fork, and vinegar. Bring to boil. Reduce heat and cook, stirring occasionally, for 1 hour or until meat is tender and no longer pink close to the bone. (The sauce will be reduced by about half. If it becomes drier during cooking, stir in a bit of water to maintain a sauce-like consistency.) Skim any visible fat from surface of sauce. |
