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Braised Pork Ribs with Coconut Cilantro Rice


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Member since 2008

Serves 2-3 | Prep Time 20 | Cook Time 60

Ingredients

1 whole spare rib slab
dry rub (garlic, onion, cayenne, paprika, etc.)
1/2 stick of butter
salt/pepper
mirepoix (50% onion, 25% carrot, 25% celery)
3 cups brown stock
1/2 cup wine
rosemary or other fresh herbs

1 cup white long grain rice
1 cup coconut water
1 cup chicken(or brown) stock
1 red bell pepper
2 cups cilantro


coat spare rib slab with dry rub


season ribs with salt and pepper


add 1/4 stick of butter and equal parts vegetable oil to hot stew pot


when oil and butter are hot add the portioned ribs to sear (do not crowd the ribs or they will steam)


when a nice crust has formed on the ribs add mirepoix, brown stock, wine, and herbs


liquid should cover the ribs at least half way up


allow to cook on a simmer for 1 hour


Use braising liquid in combination with a brown ruex to make a pan sauce


pull meat from the bone and let it simmer in the pan sauce



add 1/4 stick of butter to pot and heat


add rice and allow every grain to be coated by the butter


in blender combine coconut water, stock, and chopped cilantro


add the mixed liquid to the rice before the grains begin to brown


reduce to a simmer and cover until rice is done, add chopped bell peppers 10 minutes before rice is done to add color and texture



Presenation:


Remove rib meat from sauce and place over a pillow of rice


add whole chives as a garnish


Pairs Well With


Notes

I was listening to Ibrahim Ferrer and the Buena Vista Social Club, and the inspiration came from the music.

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