• Cooking Time: 60
  • Servings: 2-3
  • Preparation Time: 20


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


  • 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

Categories: Broil/Grill  Dinner  Pork  Savory  Stove 
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