1/2 cup extra-virgin olive oil
3 sliced jalapeño peppers
3 heads sliced garlic, peeled
3 onions diced onions
3 cans minced anchovy fillets
3 grated carrots
3 cans 28 oz cans tomatoes
1.5 cups chopped kalamata olives
1 cup capers, drained
1 sparerib, browned pork spare rib
In a large saucepan, heat the oil.
Add the jalapeno and cook for 5 minutes until they soften.
Add garlic and when translucent add onions and cook until onions are soft and translucent.
Add anchovies until dissolved.
Add carrots and cook for 5 minutes.
Add the canned tomato and cook, stirring, for 1 minute.
Add olives and capers. Season with salt and pepper
Bring oven to 450 degrees and place salted spare rib in for 10 minutes and then cut into several pieces
Add spare ribs to pot bring to boil and then simmer.
Simmer until meat falls just falls off the bone. This should take from 3 to 3.5 hours
Fish around for and remove bones.
Serve.
