Sunday 29 May 2011

My Pork Ribs and Beans

Happy Spring!
This is my first post for 2011. Without much preamble, I include my recipe:

Lisa's Pork Ribs and Beans Hot Pot


1 pkg pork ribs (750 gms)
2-3 tbsp vegetable oil, for browning
1 large onion, sliced
7 cloves garlic, chopped
3 medium tomatoes, chopped
1 can barlotti or red kidney beans, rinsed and drained
1 green pepper, finely chopped
1 rib celery, finely chopped
1 large handful cilantro, chopped finely (about 4tbsp, final)
1 spoonful chicken powder in 500ml water
1 tsp salt
1 tsp ground black pepper
1 tsp (or more, to taste) Tabasco or other hot sauce
1/2 packet Goya Sáson seasoning (orange pack, if available)
3 tbsp balsamic vinegar
4 tbsp tomato puree
Salt and pepper, to taste


1. Heat the oil in a large skillet and, in batches, lightly brown the ribs on all sides. Transfer ribs to a pressure cooker as they brown.

2. When all the ribs are browned, add the sliced onion and 4 cloves of the garlic to the hot oil in the pan. Let sizzle for a minute or two, until they begin to take on colour and smell fragrant. Remove the onions and garlic from the pan and put in the pressure cooker with the ribs.

3. Deglaze the pan with a little water and add the juices to the pressure cooker along with the chicken powder/ water mixture.

4. Add the chopped tomatoes, tomato puree, salt, pepper, chopped celery & green pepper, balsamic vinegar and Tabasco or hot sauce to the pressure cooker, cover and turn on the heat. Allow the pressure cooker to come up to pressure with gentle rocking. Set a timer for 15 minutes.

6. After 15 minutes, remove the pot from the heat and cool quickly under cold running water in the sink.

7. Remove the lid and return the cooker to the heat. Add the remaining (3 cloves) of garlic, chopped, the Sáson seasoning (if using), half the chopped cilantro and the can of barlotti or red kidney beans. Bring to the boil and lower the heat. Allow to simmer for another 20 minutes.

8. Taste the sauce for seasoning, adding more salt, pepper or vinegar, if necessary.

9. Garnish with remaining cilantro. Serve with steamed rice and a salad (although I didn't have time to make a salad!)