Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Another variation on the tradional Chamorro estufao.

Ingredients Nutrition


  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.