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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


1 whole spare rib slab
dry rub (garlic, onion, cayenne, paprika, etc.)
1/2 stick of butter
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


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

add whole chives as a garnish

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