Rose's Baby Back Ribs Estufao

Submitted by ChamoritaMomma

"Another variation on the tradional Chamorro estufao."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 4-6

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.