Ginger-Braised Spareribs with Cilantro Scented Red Beans
These are GOURMET "pork and beans" and each bite will have you coming back for more!
Servings: 6
Ingredients
For the Spareribs
- 2 tablespoons Safflower oil or other neutral oil
- 1 medium yellow onion chopped
- 1 medium rib celery chopped
- 1 medium carrot peeled and chopped
- 1 medium leek white and pale green parts, rinsed and chopped
- ⅓ cup peeled and sliced fresh ginger
- ¼ cup mild molasses
- ½ cup light brown sugar
- 2 tablespoons whole black peppercorns
- 1-2 chipotle peppers in adobe
- 5 pounds country-style pork spareribs
- Kosher salt and freshly ground black pepper to taste
- 6-8 cups beef stock
For the Beans
- 2 cups red beans soaked overnight in water
- 1 red bell pepper seeded and finely diced
- 3 cloves garlic peeled
- 4 cups chicken stock
- 8 sprigs of cilantro plus more for garnish
Instructions
For the Spareribs
- Preheat the oven to 300°F. Heat the oil in a large roasting pan over medium-high heat. Add the onion, celery, and carrot and sauté until caramelized, about 10 minutes. Add the leeks and ginger and cook for 5 minutes. Add the molasses, sugar, peppercorns, and peppers and stir until combined. Season the ribs with kosher salt and freshly ground pepper and place on top of the vegetables. Add enough of the stock to cover the ribs. Cover the pan with aluminum foil and bake for 2 ½ to 3 hours or until the meat falls off the bone.
For the Beans
- Drain the beans and place in a large saucepan with the red pepper, garlic, and stock. Simmer over medium-low heat for 1 ½ hours, adding water if necessary. Add the cilantro sprigs and cook for 30 minutes or until the beans are tender. Remove the cilantro and garlic and discard. Season with salt and pepper.
For the Sauce
- Remove the ribs from the liquid and vegetables and strain the liquid through a fine-mesh sieve. Remove the meat from the bones and break into into smaller pieces, place in a saucepan, and season with salt and pepper. In a separate saucepan, cook the strained liquid over medium heat for 45 minutes or until reduced to about 3 cups. Add ¼cup of the reduced liquid to the meat and cook over medium-low heat for 5 minutes or until heated through.
- To serve, spoon some of the beans in the center of each plate and top with the shredded meat. Spoon the sauce over the meat and beans and around the plate and sprinkle with the chopped cilantro. Enjoy!
Nutrition
Calories: 1405kcal | Carbohydrates: 61g | Protein: 74g | Fat: 96g | Saturated Fat: 30g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 307mg | Sodium: 1037mg | Potassium: 2210mg | Fiber: 7g | Sugar: 35g | Vitamin A: 2773IU | Vitamin C: 32mg | Calcium: 179mg | Iron: 8mg
