Right here’s one more comforting dish that takes me again to the nice and cozy shores of the Caribbean, particularly throughout these bitter-cold Canadian winters. Much like how we did the Traditional Caribbean Coconut Stewed Beef, and also you’ll see traits of this recipe within the Rib Pealu dish we did about three years in the past.
You’ll Want…
3 lbs pork spare ribs (aka brief ribs)
1 lemon (juice)
3/4 tablespoon salt
2 tablespoon Caribbean Green Seasoning
1 tablespoon Worcestershire Sauce
1 teaspoon black pepper
1 medium onion (diced)
1 tablespoon veg oil
2 tablespoon golden brown sugar
1 scotch bonnet pepper (non-obligatory)
1 medium tomato (diced)
2 scallions (chopped)
5 sprigs thyme
1 teaspoon grated ginger
6 cups water
2 tablespoon parsley (finely chopped)
Notes. Please observe together with the video beneath, as far more in regards to the recipe is mentioned there. It additionally contains directions on add extra taste by including a few bay leaves, 2 tablespoons of Roocou, and coconut milk. Use as a lot scorching pepper as you possibly can tolerate.
Wash the riblets with the juice of a lemon or lime (or 1/2 cup white vinegar) and funky water, drain, and season with the Caribbean inexperienced seasoning, salt, black pepper, onion, and Worcestershire sauce. Permit to marinate for at the least 2 hours.
Following together with the video throughout this step could also be useful, because it’s probably the most essential. Warmth the oil in a deep, heavy pot on a medium/excessive flame. Add the sugar; it should soften, go frothy, and switch a deep amber coloration. Add the seasoned pork ribs to the pot and stir nicely to coat. DO NOT enable the sugar to go BLACK. If that occurs, flip off the warmth, enable the pot to chill utterly, wash it, and begin over. If not, you’ll have a BITTER-tasting dish.
Bear in mind to stir nicely.
Place the lid on the pot and switch the warmth all the way down to medium. Permit it to cook dinner for about ten minutes, throughout which it should naturally spring its personal juices. Stir a pair extra instances.
It’s then time to take away the lid and switch the warmth up barely to burn off all this liquid. In doing so, we’ll get a stunning deep golden coloration. It ought to take about 5 minutes. As soon as you possibly can see the oil on the backside of the pot, add the tomato, thyme, Scotch Bonnet, scallions, and grated ginger.
Stir, then add the water. As defined within the video, I rinsed the bowl during which I seasoned the ribs with the water to take away any remaining seasoning.
Convey to a boil, then scale back to a simmer for 90 minutes or till the meat is fork tender (falling off the bones). My lid was barely ajar.
As soon as tender, alter the salt to your liking and high with the parsley. Scale back additional with the lid off to thicken the gravy to your required consistency.
Please needless to say it should thicken additional because it cools and from the residual warmth from the pot.
Take away the sprigs of thyme and bay leaf (must you use any) earlier than serving.
Supply: caribbeanpot.com
