Unimaginable Rib Pelau recipe.
Picture by Chris De La Rosa
Whereas I do make Stewed Ribs when baby-back goes on sale and have shared that recipe with you, this would be the first time I’m making/sharing a Pelau recipe with ribs because the cornerstone of the recipe. We’ve performed Chicken Pelau, Vegan Pelau, Oxtail Pelau, Salted Pigtail Pelau, Beef Pelau, Curry Stewed Chicken Pelau, Curry Chicken Pelau and most lately, I did and superb Seafood Pelau that blew individuals’s thoughts! Nevertheless, this model utilizing pork ribs (use beef if you want) is actually considered one of my faves.. #ComfortFood
You’ll Want…
5 lbs pork ribs
1 lemon (juice)
1 tablespoon pepper sauce
2 tablespoon Caribbean Green Seasoning
1-2 teaspoon grated ginger
1 tablespoon Worcestershire sauce
1/2 teaspoon Angostura bitters
1 tablespoon sea salt
1/2 teaspoon black pepper
1 medium onion (sliced)
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 giant carrot (cubed)
2-3 pimento peppers (sliced)
1 can purple kidney beans (small)
2+1 cups water
2 cups vegetable inventory
2 bay leaves
2 cups coconut milk
3 cups lengthy grain par-boiled rice (washed)
1/2 lb spinach (washed)
Observe! This Unimaginable Pork Rib Pelau recipe is impressed by my good friend Chef Barry Bartholomew IG @cheffinbar.
Reduce the ribs individually (you might take away the sliver pores and skin on the underside first if you want), then wash with cool water and the juice of the lemon and drain dry. Now it’s time to season the ribs and have them marinate for not less than 2 hours.
Add the Caribbean Inexperienced Seasoning, salt, black pepper, onion, ginger, Worcestershire sauce, Angostura bitters and peppersauce (scorching sauce). Chances are you’ll use recent Scotch Bonnet or your fav pepper if you want… I used to be out of them. Stir properly and marinate.
Watch the video under to comply with together with this step (in addition to how you can reduce the rack of ribs into particular person ribs) as it may be a bit difficult. NO, the sugar we’re about to make use of will NOT make this dish candy.
Warmth the oil in a deep, heavy pot. Add the brown sugar and utilizing a dry spoon, stir the sugar. It’ll soften, go frothy, then amber. As quickly because it goes DEEP amber in coloration (be mild right here) add the seasoned ribs to the pot. Ought to the sugar go black, STOP! Enable the pot to cool fully (transfer from the recent burner) and wash, dry and begin over. Or you’ll have a bitter tasting dish.
This step is named “stewing/browning” and it’s probably the most vital steps in getting ready Pelau. BTW Pelau is mainly a one pot dish, with a protein, pigeon peas (not immediately), coconut milk, herbs and so forth and rice. Made largely within the Southern Caribbean and differs from island to island within the substances used. As you add the seasoned ribs to the pot, stir to have them coated within the ‘browning’.
Put the lid on the pot, flip the warmth all the way down to med/low and let it go for about quarter-hour. Attempt to stir each 4-5 minutes. Sure it’ll sprout it’s personal pure juices.
After the quarter-hour, take away the lid and crank up the warmth to excessive. The aim right here is to develop a wealthy taste and deep coloration. Be conscious to stir and keep watch over issues so it doesn’t burn.
When you possibly can see the oil we began with (some fats will render from the pork ribs too) on the backside of the pot, it’s time so as to add the purple beans (I used a small number of purple beans out of a can, which I washed – historically pigeon peas is use in making Pelau), carrot, Pimento peppers (aka seasoning peppers), vegetable inventory, coconut milk and water. I added 2 cups of water right here and in a while I added the third cup (extra on that within the video under).
Deliver this as much as a boil, then scale back to a simmer, lid on barely ajar and permit it to cook dinner for about half-hour or till the ribs begins getting tender.
It’s then time to scrub your rice (watch the video under the place I remark about this) and add it to the pot. Deliver again to a boil (you might want to boost the temp a bit), then scale back to a simmer.
After about 10 minutes I added the spinach and stirred it in. It was right here I observed I wanted extra liquid, so I added the third cup of water. No spinach shouldn’t be conventional to this dish, however as I discussed within the video. It’s an effective way to sneak greens and so forth right into a dish for youngsters and choosy eaters.
The spinach will wit down so don’t stress about seeing it pile on. There are 2 issues to concentrate to in terms of Pelau. The coloration and the feel. Each are personalization based mostly on the person. Some prefer it a bit darker and that is achieved by the “browning or stewing” step initially. The opposite key factor individuals concentrate on, is the feel. You’re Crew Moist Pelau (that means a bit soggy) or Crew Dry Pelau, that means there’s a glance of steamed (grainy) rice on the finish. I’ve lately transformed to Crew Moist Pealu, so I used a bit greater than regular liquid, plus I stirred the rice fairly a bit. By stirring, the rice grains rub on one another and launch starch, giving the completed dish a extra creamy (moist) texture.
After one other 10 minutes or so, you’ll be performed. Style for salt and alter accordingly. I like to show the range off, place the lid on and let it relaxation for about 10 minutes earlier than serving.
Serve with a facet of watercress, sliced cucumber, sliced tomato, coleslaw and/or a thick slice of Avocado (say zabouca). In my case I like mine with a facet of Roasted Tomato Choka and/or Roasted Pepper Choka.
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