INGREDIENTS
This is what you need for 4-6 servings:
- 1 meaty rack pork baby back ribs
- 2 large sweet onions, coarsely cut
- 4 medium carrots
- 2-4 cups Jumex guava nectar
- S&P
the rest of the meal:
- béchamel leeks with zucchinis
- zucchini stoemp, pan-fried
Pic1: pork ribs with sweet onion & carrot sauce, béchamel leeks with zucchinis, zucchini stoemp, cornbreadDirections
Pic2-4: pork ribs- Cut the pork ribs in singles. (Pic2)
- Brown the ribs in olive oil.
- Add 2 cups water, 2 cups Jumex guava nectar.
- Bring to a roiling boil.
- Reduce heat, cover and simmer 30 minutes over low heat.
Pic5-7:
sweet onion & carrot sauce- Meanwhile, cut the onions coarsely (halves + eighths)
- Brown the onions in olive oil.
- Pour most of the pork broth over the onions. (Pic5)
Simmer the ribs covered over low heat until the water evaporates and only fat remains. - Cut carrots small. (Pic6)
- Add to the onions. (Pic7)
Pic8-10:
finishing up.- Bring to a boil.
- Keep boiling uncovered over high heat to reduce the broth to a sticky sauce. (Pic8)
If it cooks completely dry, add extra water or fruit juice. - While the sauce is reducing, the ribs should eventually cook dry and start browning again. (Pic9)
- I dumped the sauce on top of the ribs because I needed the frying pan to heat up the leeks and potatoes. If you don't mind dirtying another pan or don't serve other side dishes, keep the sauce separate.
Pic11-13: served- Serve the pork ribs with the sweet onion & carrot sauce. (Pic11)
- Optional: recycling leftovers
- I reheated leftovers of béchamel leeks with zucchinis in the microwave. (Pic12)
- I stir-fried zucchini stoemp in the same pan that I cooked the sauce in. (Pic13)
- I still had some green chile cornbread leftovers as well. (Pic13)
- Enjoy.