ROSE'S BABY BACK RIBS ESTUFAO

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Rose's Baby Back Ribs Estufao image

Make and share this Rose's Baby Back Ribs Estufao recipe from Food.com.

Provided by ChamoritaMomma

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Season the ribs liberally with kosher salt, then place the ribs in single layer in a large baking dish.
  • 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.
  • 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.
  • 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.
  • Serve over steamed rice.

Nutrition Facts : Calories 865.7, Fat 67.1, SaturatedFat 24.9, Cholesterol 267.5, Sodium 1608, Carbohydrate 3.1, Fiber 0.2, Sugar 0.5, Protein 56.3

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