Rose's Baby Back Ribs Estufao |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Another variation on the tradional Chamorro estufao. Ingredients:
2 lbs baby back ribs, cut into individual riblets |
2 teaspoons kosher salt |
2 teaspoons black peppercorns, freshly ground |
8 garlic cloves, finely chopped |
1 cup cider vinegar |
1/4 cup water |
2 -3 tablespoons soy sauce |
3 bay leaves |
1 jalapeno pepper, chopped (optional) |
1/4 teaspoon accent seasoning (optional) |
Directions:
1. Season the ribs liberally with kosher salt, then place the ribs in single layer in a large baking dish.
2. Combine the peppercorns and garlic in a small bowl and mash together with a spoon to form a coarse paste. Rub the pepper and garlic paste onto the ribs.
3. In a small bowl, combine the vinegar, soy sauce, bay leaves and jalapeno. Pour this mixture over the ribs, cover and refrigerate for at least 4 hours, turning ribs halfway through marinating.
4. When ribs are ready to cook, transfer the ribs and marinade to a large heavy pan. Bring the mixture and the water to a boil, then reduce to a simmer, cover, and cook until meat is tender, about 1 hour.
5. Serve over steamed rice.
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