Harvest Stew Recipe for Pork Lovers

Preheat the oven to 350 degrees. Lay a large sheet of heavy duty aluminum foil on a counter.

Place the ribs in a bowl and liberally coat them with your favorite barbecue sauce. Fold the foil over them to make a pouch, put it on a cookie sheet and slide it into the oven.

Prepare all the vegetables first by cleaning and cutting them. Seed and cube peppers into about ½ inch square pieces. Peel and chop onions into large squares. Peel and dice garlic finely. Slice celery stalks and scallions into approximately 1/8 inch slices. Set them aside in bowls so you can add them as needed.

Pour the oil into a large pot and set it on medium heat. Add the peppers and cook them, stirring occasionally, for 2 minutes. Add the onions and cook for 2 minutes more, stirring occasionally. Add garlic, celery and scallions and cook for about 2 more minutes.

Pour in can of tomatoes and chicken broth. Reduce heat to low and simmer for 1 hour.

Cut the kielbasa in half, lengthwise. Cut each half in half again, lengthwise, so you have four wedge-shaped quarters. Cut into 1/4 inch pieces. Cube ham into ½ inch cubes.

Add meat, Worcestershire sauce, pepper and thyme to the mix. Stir.

Simmer 20 minutes.

Add dry rice. Cover and cook 25 minutes, until rice is tender.

Remove from heat. Stir in parsley and ribs. Spoon servings into bowls, making sure everyone gets a boneless rib.