Cut the country pork ribs into 1 1/2 to 2 inches and place them into a large mixing bowl.

Add one cup of Bloody Mary mix, 1 tbsp of grated horseradish root, and 1-2 cloves of freshly grated garlic and season to taste with kosher salt and freshly cracked black peppercorns.

Use a fork to move the pork around to evenly coat with the Bloody Mary mixture.

Cover the bowl with plastic wrap and refrigerate it for twenty-four (24) to forty-eight (48) hours.

Prep the red onion, squash (or zucchini), and green bell pepper. (Season to taste with kosher salt and freshly cracked black peppercorns)

Remove the pork from the fridge and allow the meat to come to room temperature.

Assembling the Kabobs:

Preheat the oven to 375 degrees.

Thread the meat and vegetables onto a wooden skewer, and alternate the pork, red onion, squash, and bell pepper until you reach the end of the skewer. Leave at least an inch on both ends of the skewer—making eating them easier.

Brush the kabobs with oil or spray them with avocado oil, flip them over, and repeat the process.

Place the kabobs on a baking sheet about 1 1-inch apart or a grilling pan.

Place the cooking sheet on the center rack.

Cook for 15 minutes, turn them over, then broil them until the tops are slightly charred.

Remove the kabobs and let them rest for 10 minutes.

The internal temperature of the meat should be 165 degrees. (Make sure the pork’s internal temperature is tested in the thickest part of the meat, not near the skewer, to avoid undercooking.)

Serve with the Spinach Chimichurri sauce.