This is yet another Comfortable dishes that bring me back to the warm coast of the Caribbean, especially during those bitter, cold Canadian winters. Like how we did classic Caribbean coconut stew beef, And you will see the features of this recipe Rib Peel A dish I did about three years ago.
You need it…
3 pound pork spear ribs (also known as short ribs)
1 Lemon (juice)
3/4 tbsp salt
2 tbsp Caribbean green seasonings
1 tablespoon of Worcestershire sauce
1 teaspoon black pepper
1 onion 1 (Diced)
1 tablespoon vegetable oil
2 tablespoons of golden sugar
1 Scotch Bonnet Pepper (option)
1 Middle tomato (Diced)
Two leeks (chop)
5 Sprigstimes
1 teaspoon grated inger
6 cups of water
2 tablespoons parsley (Finely chopped)
Note. Follow the video below for more information on the recipe. It also includes instructions on how to add flavors by adding two Bay Rails. Lukoand coconut milk. Use as many chili peppers as you can tolerate.
Wash the riblet with lemon or lime juice (Or 1/2 cup of white vinegar) Season with cold water, drainage, Caribbean green seasonings, salt, black pepper, onions and Worcestershire sauce. Marinate for at least 2 hours.
Following the video during this step can be helpful as it is most important. Heat the oil in a deep heavy pot with medium/high flame. Add sugar. It melts, foams, and turns into a deep amber color. Add seasoned pork rib bones to the pot and mix well to coat. Do not blacken the sugar. If that happens, turn off the heat, let the pot cool completely, wash and try again. If not, you have a dish with a bitter taste.
Don’t forget to stir well.
Place the lid in the pan and reduce the heat to medium. Cook for about 10 minutes, during which time your own juices naturally sprout. Stir several more times.
Then remove the lid and heat up slightly to burn all this liquid. This will give you a lovely deep golden colour. It will take about 5 minutes. Once you can see the oil at the bottom of the pan, add tomatoes, thyme, scotch bonnet, green onions and grated ginger.
Mix and then add water. As explained in the video, I rinsed a bowl of rib seasoned with water to remove any remaining seasonings.
Bring to a boil, then simmer or simmer for 90 minutes or until meat is tender (falls from the bone). My lid was a bit ajar.
Once softened, adjust the salt to your liking and top with parsley. Cover and reduce further to make the juice thicker to the desired consistency.
Keep in mind that it becomes thicker as it cools from the residual heat from the pan.
Remove the thyme and bay leaf twigs (It must be used) Before serving.
