“It is not fun to cook shrimp kabobs for a dinner on a grill. Heavy rain, thunder and lightning ruined my idea tonight. Buy-buy, spicy marinated shrimp. See you some other day” – this is what I thought two days ago.
I needed to make something else. ‘Something else’ – pasta? ‘Something else’ – chicken thighs? ‘Something else’ – sausages with rice? I have nice meaty country ribs in my fridge. What if I use my idea of fragrant and spicy shrimp kabobs, but use the pork ribs instead? It is easy. Let’s make it.
I was really, really pleased with the result – tangy and tender country ribs were just full of flavors. Mouthwatering fragrant sauce is my favorite part – you want to eat it till the very last drop.
Enjoy the world!
Pork Ribs in Tomato Marinade
- 3-4 large meaty pork country ribs
- 1-2 tbsp olive oil
- 1 large yellow onion , thinly sliced (I used ½ large Spanish onion)
- 2 large carrots , peeled and julienned (I use a ‘mandoline’ type grater)
- 4-5 cloves garlic , diced
- 1 - 1½ tbsp cider vinegar
- 2-3 tbsp tomato paste or 3-4 tbsp good quality ketchup
- 2 bay leaves
- 4 allspice berries
- ½ tsp cumin seeds
- ¼ tsp coriander seeds
- 4 cloves
- 1-2 tsp sugar (none, less, or more to taste)
- ½ - 1 tbsp Sriracha
- 1-2 tbsp flour
- ground black pepper
- fresh cilantro for garnish
In a heavy bottom deep pan or Dutch oven, heat olive oil. Brown the ribs on each side (about 5-7 minutes).
Add the onions and cook for 3-4 minutes.
Add the garlic and spices. Stir. Cook for a minute, so the spices are toasted a bit.
Add the vinegar, tomato paste (or ketchup), Sriracha, and carrots. Add water so the liquid almost covers the meat. Bring to a boil on high heat. Lower the heat, cover with lid, and simmer for 45-60 minutes or until the meat will be tender and fall apart.
In a cup, mix the flour and 2-4 tbsp of water until thick ‘batter’. Stir the ‘batter’ onto the ribs (to the sauce). Simmer for 5 minutes more.
Let it stand for 10-15 minutes (optional).
Serve the ribs sprinkled with fresh cilantro.