Criollo Ribs with Tamarillo-Panela Glaze, Sweet Corn Hominy and Avocado Salad

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F.

2. 2

   2. Season the pork ribs with 6 g salt, 1/4 teaspoon black pepper, the cumin, and 1 tablespoon of the lime juice. Let rest for 10 minutes.

3. 3

   3. In a large pot, heat the vegetable oil and achiote over medium heat. Add the scallions, ripe tomato, and garlic. Cook for 6 to 8 minutes until a fragrant, juicy hogao forms.

4. 4

   4. Stir in the chopped tamarillo, panela, and 250 ml (1 cup) water. Cook for 10 minutes, stirring, until the fruit breaks down and the sauce thickens slightly.

5. 5

   5. Add the ribs to the pot and coat them with the sauce. Pour in an additional 500 ml (2 cups) water, cover, and cook over medium-low heat for 60 minutes, turning halfway through.

6. 6

   6. Transfer the ribs and their sauce to a baking dish. Bake uncovered for 35 minutes at 180 °C / 350 °F, basting twice with the sauce, until tender and glazed.

7. 7

   7. Meanwhile, make the hominy. In a saucepan, combine the cooked hominy, sweet corn kernels, coconut milk, butter, 200 ml (scant 1 cup) water, 3 g salt, and the remaining black pepper. Cook over medium heat for 18 to 20 minutes, stirring occasionally, until creamy and the corn is tender.

8. 8

   8. Stir half of the chopped cilantro into the hominy. Adjust salt if needed.

9. 9

   9. For the salad, combine the avocado, red onion, remaining cilantro, the remaining tablespoon of lime juice, and 50 ml (3 tbsp) water. Season with 1 g salt and toss gently.

10. 10

    10. Serve a portion of sweet corn hominy with the glazed ribs on top or alongside, spoon over plenty of tamarillo sauce, and finish with the fresh avocado salad.