Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions,
green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 minutes. Reduce the heat and
simmer for 20 minutes. Remove from the heat. Pour the mixture into a
blender and
drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the
saucepan and stir in the
parsley. Serve warm
Jan Birnbaum's New Orleans-Style Babyback Beer Ribs
