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

1. coat spare rib slab with dry rub
2. season ribs with salt and pepper
3. add 1/4 stick of butter and equal parts vegetable oil to hot stew pot
4. when oil and butter are hot add the portioned ribs to sear (do not crowd the ribs or they will steam)
5. when a nice crust has formed on the ribs add mirepoix, brown stock, wine, and herbs
6. liquid should cover the ribs at least half way up
7. allow to cook on a simmer for 1 hour
8. Use braising liquid in combination with a brown ruex to make a pan sauce
9. pull meat from the bone and let it simmer in the pan sauce
11. add 1/4 stick of butter to pot and heat
12. add rice and allow every grain to be coated by the butter
13. in blender combine coconut water, stock, and chopped cilantro
14. add the mixed liquid to the rice before the grains begin to brown
15. 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
17. Presenation:
18. Remove rib meat from sauce and place over a pillow of rice
19. add whole chives as a garnish

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