Colombian Baked Ribs with Tart Guava and Sweet Pepper Glaze, Soft Cassava Cake, and Warm Corn-Scallion Salad

Instructions

1. 1

   1. Preheat the oven to 160 °C / 325 °F. Pat the pork ribs dry and season them with 5 g salt, black pepper, cumin, half of the crushed garlic, and 1 tablespoon vegetable oil.

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   2. In a small saucepan, combine the guava paste or pulp, grated panela, vinegar, hogao or crushed tomato, sweet pepper, half of the scallions, the remaining garlic, and 120 ml water. Cook over medium heat for 8 to 10 minutes, stirring, until thick and glossy. Set aside.

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   3. Place the ribs in a baking dish, cover tightly with aluminum foil, and bake for 1 hour and 30 minutes at 160 °C / 325 °F until tender.

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   4. While the ribs bake, cook the cassava in a pot with enough water and 1 g salt for 20 to 25 minutes, until very soft. Drain, remove any fibrous centers, and mash while still hot.

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   5. Mix the mashed cassava with the crumbled queso costeño, egg, butter, and 2 tablespoons chopped scallions. Adjust with 1 g salt if needed and form a soft dough-like mixture.

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   6. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Spread the cassava mixture into a thick cake and cook for 4 to 5 minutes per side, turning carefully, until golden outside. Keep warm.

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   7. In another skillet, heat the remaining tablespoon of vegetable oil. Add the sweet corn and sauté for 2 minutes. Add the rest of the scallions, a pinch of salt, and 2 to 3 tablespoons water; cook 3 more minutes. Turn off the heat and fold in the fresh cilantro.

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   8. Remove the ribs from the oven and raise the temperature to 220 °C / 425 °F. Uncover, brush the ribs with half of the guava glaze, and bake 10 more minutes.

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   9. Turn the ribs over, add the remaining glaze, and bake for another 8 to 10 minutes at 220 °C / 425 °F until shiny and caramelized around the edges.

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    10. Serve the hot ribs with wedges of the soft cassava cake and the warm corn-scallion salad. Spoon over any sauce left in the baking dish.